Vegetable Broth Version 1 3

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One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget

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Steps

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Saute chopped onion in canola oil until it is well browned.

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Combine browned onion with remaining ingredients in a slow cooker.

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Cover , and cook on low for 6 to 10 hours.

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Strain out and discard or compost vegetables , bay leaves and spices.

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Cool broth , then refrigerate for up to 5 days or freeze in small portions to use in recipes calling for 1 / 2 cup or 1 cup.

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Ingredients

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onion, canola oil, carrot, parsnip, potato, turnip, zucchini, celery, leek, brussels sprouts, green onions, white pearl onions, red pepper, pickled beet, garlic, bay leaves, peppercorns, cloves, celery seed, sage, allspice, oregano, broth seasonings, pure maple syrup, cider vinegar, reduced-sodium worcestershire sauce, water, low-sodium v8 juice, no-salt-added whole tomatoes, unsalted butter