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.
BASIC VEGETABLE BROTH (SLOW COOKER)
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
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.
BASIC VEGETABLE BROTH
This is my absolute favorite vegetable broth. It's the broth I use in all of my soup recipes. The nutritional yeast is essential to its flavor and color. This is a variation of the recipe found in The Chicago Diner cookbook.
Provided by for the love of veg
Categories Stocks
Time 1h10m
Yield 3-4 quarts, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large pot with 3-4 quarts of water.
- Cover and simmer about 1 hour.
- Strain.
- Variations:.
- You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
- This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
- You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
- This recipe will make about 16 cups of stock. Easily double the recipe for more.
Nutrition Facts : Calories 14.6, Fat 0.2, Sodium 151.8, Carbohydrate 2.5, Fiber 0.9, Sugar 0.5, Protein 1.3
BASIC SEA VEGETABLE BROTH
Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.
Provided by Sharon123
Categories Stocks
Time 1h25m
Yield 4-6
Number Of Ingredients 6
Steps:
- Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
- Remove the sea vegetable and mushrooms, dice, and return to pot.
- Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
- Serve as is, or use as stock.
Nutrition Facts : Calories 12.2, Fat 0.3, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 2, Fiber 0.5, Sugar 0.5, Protein 0.7
CHICKEN BROTH IN A SLOW COOKER
This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.
Provided by Micki Stout
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 10h15m
Yield 5
Number Of Ingredients 6
Steps:
- Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
- Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g
SLOW-COOKED VEGETABLES
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
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
SLOW COOKER BONE BROTH
This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.
Provided by The Gruntled Gourmand
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
- Roast bones in the preheated oven until browned, 25 to 30 minutes.
- Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
- Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.7 g, Sodium 77.3 mg, Sugar 2.5 g
WORLD'S GREATEST VEGETABLE BROTH
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
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
VEGETARIAN SLOW COOKER MEAL
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
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 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
VEGETABLE BROTH
This is an excellent vegetable stock - freeze what you don't use for next time. Another great recipe from Dr. Andrew Weil news letter.
Provided by Miss Annie in Indy
Categories Stocks
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large pot.
- Add the vegetables and stir-fry to brown lightly.
- Add the marjoram, thyme, bay leaves, and cold water.
- Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
- Strain the stock through a fine sieve or a cheesecloth-lined colander.
- Press or squeeze the vegetables to extract their liquid.
- Discard the vegetables.
Nutrition Facts : Calories 25.6, Fat 0.7, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 4.8, Fiber 1, Sugar 2, Protein 0.5
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