Cheap & Easy Slow Cooker Vegetable Broth

(Weight Watchers Friendly Crock Pot cooking Day

Here’s a great recipe for when you’re feeling frugal: Cheap and Easy Slow Cooker Vegetable Broth.

Every time I make slow cooker vegetable broth, I ask myself why I don’t make it a regular habit instead of depending on the kind you buy in the store.

It’s easy to make.

Tastes delicious.

And costs hardly anything.

Crock Pot Vegetable Broth

Cheap and Easy Slow Cooker Vegetable Broth

This year I’m working to rein in my spending and be more conscious about my shopping habits. I’ve begun using Dave Ramsey’s Envelope System for Budgeting.

Using only cash at the grocery store has helped me to increase my awareness in a hurry!

So, it occurred to me how silly it is to buy broth in a box when I’ve got everything I need to make it at home for a fraction of the cost.

I’m even going to try to begin saving my vegetable odds and ends in a sealable bag in the freezer. Good candidates to be added include vegetables that have wilted beyond saving, the leafy ends of celery, trimmings from carrots and carrots, etc. Once the bag gets full, you’ve got the makings of a batch of homemade slow cooker vegetable broth!

And I almost forgot. This slow cooker vegetable broth has 0 Points Plus and is Simply Filling.


Cheap & Easy Slow Cooker Vegetable Broth
Prep time
Cook time
Total time
Cheap and easy slow cooker vegetable broth, easy, healthy and better than store-bought.
Recipe type: Soup
Serves: 8
  • 2-3 onions, roughly chopped
  • 2-3 carrots, roughly chopped
  • 3-4 stalks celery, roughly chopped
  • 2 to 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 small handful parsley (10-12 sprigs)
  • ½ teaspoon whole peppercorns
  • Water
  • Optional Extras: leeks, parsnips, fennel, tomatoes, mushrooms, greens
  1. Add the chopped vegetables and herbs to your slow cooker. (I used my 6-Quart.)
  2. Fill with water to within a half inch of the top of your slow cooker.
  3. Cover and cook on LOW for 6 to 8 hours.
  4. When the broth has finished cooking allow it to cool in the crock pot, then strain it through a fine mesh sieve into a pot or bowl.
  5. Use the back of a spoon to press the veggies against the sieve to strain out all of the flavorful juices.
  6. Store the cooled stock in mason jars, or other tightly sealed containers in the fridge for 3-5 days or in the freezer for up to 3 months.
Martha's Notes
Nutritional Estimates Per Serving (1 cup): 16 calories, 0 g fat, 4 g carbs, 0 g fiber, 0 g protein and 0 Points Plus

Saving Vegetables for Broth - If you're feeling frugal, keep a big sealable bag in your freezer where you can throw vegetable odds and ends: vegetables that have wilted beyond saving, the leafy ends from celery stalks, trimmings from carrots, etc. Once the bag gets full you can use the contents to make broth.

If you liked slow cooker vegetable broth you might also like:
Crock Pot Turkey Broth
Leftover Turkey Noodle Soup
Slow Cooker Thanksgiving Leftovers Soup

*PointsPlus® for slow cooker vegetable broth calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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