Crockpot Vegetable Broth/Stock

A new blogging buddy of mine, Taryn, inspired me to use my veggie peelings (leftovers) and make homemade veggie broth! It looked so easy to make, and wonderful because I know what's in it, and as an added bonus, you can make it in the crockpot!

Crockpot Veggie Broth - From Taryn

Veggie "scraps" of your choosing:

• Carrots (tops, peelings)
  
• Peppers (stems, no seeds)
• Potatoes (skins)
• Tomatoes (tops)
• Celery (bottoms of stalks, leaves)
• Mushrooms (bottoms)
• Zucchini (peels)
• Onions
  

Water, enough to cover the veggies
Minced onion (if you don't add onion)


Collect veggie peelings/scraps in a container in your fridge for about a week, or until you have enough to fill a crockpot.

Place veggies in the crockpot, and add water -- just enough to cover the veggies.


Turn the crockpot to low and cook for 8-12 hours, or on high for 4-6 hours.

Allow stock to cool, and then strain to remove veggie parts.


Pour into containers to store. I also took Taryn's advice and froze broth as ice cubes... for mine, 8 cubes = 1 C broth. This way, if I have a recipe calling for just a bit of broth, I can add in the cubes.

I've heard that if I want a chicken broth... I just need to add some chicken scraps and make it in a similar fashion. Maybe I'll be brave and try that soon.

The post is linked to the Carnival of Super Foods: Broth.