Learn how to use your crockpot to make a healthy, easy, and nourishing vegetable broth that is vegan and gluten-free.
I promised to let you know how my homemade vegetable broth turned out in the slow cooker as part of my preparations for my surgery next week. I’m pleased to report that it turned out amazing! All I did was take a bunch of vegetables and cook them on low for 12 hours overnight. I used onions, carrots, celery, and fennel.
I had a potato that I was going to add, too, but I forgot it. I have a large slow-cooker, so I was able to add 12 cups of water along with the vegetables:
After it simmered all night long, I just separated the liquid from the vegetables and got a rich, flavorful broth:
I had two containers like this, so I froze one that I will take with me to the hospital and I’m using the other one this week for soups.
Just a note, if you have a smaller slow-cooker, just adjust your water to vegetable ratio. Also, I know a lot of people use vegetable scraps for their broth, but I often forget to save scraps when I’m prepping foods so I chose to just use fresh vegetables instead.
I hope you had a happy, healthy weekend. It was fun for me to get out of the house and do something different. I actually had a good solid 3-4 hours yesterday where I didn’t think once about my surgery or the whole cancer thing, but, instead, I enjoyed the moment and how beautiful life can be.Print
Learn how to use your crockpot to make a healthy, easy, and nourishing vegetable broth.
- 1 bunch of carrots, sliced into large sections
- 1 bunch of celery, sliced into large sections
- 1 onion, chopped roughly
- 1 fennel bulb, chopped roughly
- 1 potato, chopped (optional)
- 12 cups filtered water
- Combine all ingredients in a large slow-cooker and cook on low for 12 hours. Use a ladle to separate the liquid from the vegetables when finished and discard the cooked vegetables. Broth can be frozen for later use or kept in the refrigerator for up to 5 days.
- Serving Size: 1 cup
- Calories: 20
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