3 pounds vegetables (frozen scraps or fresh veggies - a combination of carrots, onions, and celery. I also like to throw in some parsley and maybe a few other fresh herb scraps, but suggest using them sparingly as they can really alter the flavor of your broth)

12 cups water

1-2 bay leaves

1 teaspoon whole black peppercorns

1 1/2 teaspoons kosher salt

Equipment

6 quart or larger slow cooker

Steps

View steps on kitchentreaty.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

60kcal

3%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

14g

0%
Fiber

3g

0%
Sugar

4g

0%
Protein

1g

0%
Cholesterol

0mg

0%
Sodium

1,169mg

58%

Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Vegetable Broth

Ingredients

Equipment

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts