Slow Cooker Vegetable Broth Recipes

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SLOW COOKER VEGETABLE BROTH



Slow Cooker Vegetable Broth image

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

3 pounds vegetables
12 cups water
1-2 bay leaves
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt
6- quart or larger slow cooker

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.

VEGETARIAN SLOW COOKER MEAL



Vegetarian Slow Cooker Meal image

Great vegetarian crock pot recipe from my mom. Ground turkey or grilled chicken added to the finished product are great additions for meat lovers. Italian-style diced tomatoes can also be added.

Provided by limetango

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 5h5m

Yield 6

Number Of Ingredients 5

1 (32 fluid ounce) container vegetable broth
1 (16 ounce) package frozen cheese-filled tortellini
1 (8 ounce) package cream cheese, cut into pieces
1 (8 ounce) package fresh spinach
1 cup sliced crimini ('baby bella') mushrooms

Steps:

  • Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
  • Cook on Low for 5 to 6 hours.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 40.8 g, Cholesterol 73.8 mg, Fat 20 g, Fiber 3.7 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 733.5 mg, Sugar 4.1 g

SLOW-COOKED VEGETABLES



Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

WORLD'S GREATEST VEGETABLE BROTH



World's Greatest Vegetable Broth image

This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Provided by Tom West

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Yield 8

Number Of Ingredients 13

1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove leaves and tender inner parts of celery and set aside.
  • Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
  • Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
  • Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g

BASIC VEGETABLE BROTH (SLOW COOKER)



Basic Vegetable Broth (Slow Cooker) image

A nice easy way to make a vegetable broth. This freezes well and is a nice base for many soup recipes.

Provided by queenbeatrice

Categories     Stocks

Time 6h10m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 9

2 carrots, chopped
2 celery ribs, chopped
2 onions, unpeeled, chopped
1 large tomatoes, chopped
3 garlic cloves, halved
1/2 cup mixed mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon peppercorn
2 bay leaves

Steps:

  • Place all ingredients in slow cooker with 7 cups water.
  • Cook on low heat until vegetables are tender, about 6 hours.
  • Strain into large bowl, pressing vegetables to extract liquid.
  • Let cool 30 minutes.
  • Refrigerate uncovered until cool.
  • Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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Top Asked Questions

How long to cook vegetables in slow cooker with broth?
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.
How to make vegetable broth?
Place all ingredients in slow cooker with 7 cups water. Cook on low heat until vegetables are tender, about 6 hours. Strain into large bowl, pressing vegetables to extract liquid. Let cool 30 minutes. Refrigerate uncovered until cool. Cover and refrigerate for up to 3 days or freeze for up to 1 month. “A nice easy way to make a vegetable broth.
How to cook vegetables in a crock pot with butter?
Directions. Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
How to cook vegetables in slow cooker with scraps?
STEP 1: Place your vegetable scraps in the slow cooker and top with water until the vegetables are covered with ½ inch of water. Stir in sea salt. STEP 2: Cook on low for 12-24 hours. When finished, strain the veggies into a bowl and reserve the liquid in mason jars or airtight containers.

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