Best 3 Basic Vegetable Broth Slow Cooker Recipes
**Vegetable Broth: A Culinary Elixir for Every Occasion**
In the realm of cooking, there are few ingredients as versatile and nourishing as vegetable broth. It's a culinary elixir that adds depth and umami to soups, stews, sauces, and countless other dishes. With its symphony of flavors and nutritional benefits, vegetable broth is a cornerstone of both home cooking and professional kitchens alike. This diverse article offers a collection of vegetable broth recipes that cater to various dietary preferences and occasions. From the classic slow-cooker vegetable broth, perfect for infusing rich flavors over time, to a quick and easy stovetop version for those in a hurry, these recipes provide a range of options to suit every cook's needs. Additionally, the article includes a vegan vegetable broth recipe, ensuring inclusivity for those with specific dietary restrictions. Whether you're looking to enhance your everyday cooking or create a flavorful base for a special occasion, this comprehensive guide to vegetable broth has you covered.
BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
- Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
- Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
- Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
SLOW COOKER VEGETABLE BROTH
Grab your veggie scraps and your Crock Pot and make up your very own batch of golden-delicious veggie broth! It's easy.
Provided by Kare for Kitchen Treaty
Time 8h10m
Number Of Ingredients 6
Steps:
- Add veggies, water, peppercorns, and bay leaves to your slow cooker.
- Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
- Remove the lid from the slow cooker and let the broth cool for a bit.
- Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
- Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
- Add salt if desired.
- Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.
SLOW COOKER VEGETABLE SOUP
This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.
Provided by susanmac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
- Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g
Tips:
- Use a variety of vegetables to create a flavorful broth. Some good options include carrots, celery, onions, garlic, leeks, and turnips.
- Roast the vegetables before adding them to the slow cooker. This will help to caramelize them and deepen the flavor of the broth.
- Add herbs and spices to the broth to taste. Some good options include bay leaves, thyme, rosemary, parsley, sage, and peppercorns.
- Simmer the broth for at least 4 hours, or longer if you have time. This will help to extract the flavor from the vegetables and herbs.
- Strain the broth before using it. This will remove any solids and make the broth smooth.
Conclusion:
Making vegetable broth in a slow cooker is a great way to create a flavorful and healthy base for soups, stews, and other dishes. With a little planning and effort, you can easily make delicious vegetable broth at home. So next time you're looking for a way to add flavor to your cooking, give this slow cooker vegetable broth recipe a try.
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