Slow Cooker Vegetable Broth
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Cheap & Easy Slow Cooker Vegetable Broth

Cheap and easy slow cooker vegetable broth, easy, healthy and better than store-bought.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 8
Author: Simple Nourished Living


  • 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
  • 1/2 teaspoon whole peppercorns
  • Water
  • Optional Extras: leeks parsnips, fennel, tomatoes, mushrooms, greens


  • Add the chopped vegetables and herbs to your slow cooker. (I used my 6-Quart.)
  • Fill with water to within a half inch of the top of your slow cooker.
  • Cover and cook on LOW for 6 to 8 hours.
  • 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.
  • Use the back of a spoon to press the veggies against the sieve to strain out all of the flavorful juices.
  • 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.

Recipe 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.
Course: Soup