Do you need a good homemade slow cooker Vegetable Broth Recipe? There is never a need to buy broth in the store when you have vegetable scraps on hand!
This delicious and easy broth recipe cooks slowly in the Crockpot to build tons of flavor. It’s ideal for use in soups, stews, and any recipe that calls for broth.
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Vegetable Broth Recipe
I will never forget the first time I reached into a friend’s freezer and saw a big bag of vegetable scraps.
There were onion peels, bits of skin from potatoes and carrots, and even a few broccoli stalks all in a large freezer storage bag. What was she doing with those scraps?
She laughed when I asked, then told me she saved all of her vegetable scraps to use in making homemade vegetable broth.
I was surprised and excited to do the same for myself at home. This slow-cooker version has become a favorite way to use up scraps from cooking while providing my pantry with a much-needed ingredient.
What Vegetables Should I Use?
While my friend told me she used pretty much any vegetable, I find that the best broth comes with a solid base of things like onion and garlic.
I add in many vegetables, and a few spices when I make broth, but you can mix and match to find a balance you like.
Below are some ideas of vegetables you can add to your broth.
- Potato skin
- Onion skin and pieces
- Shallot and green onion skins, peels, and pieces
- Carrot peelings and pieces
- Garlic peel and whole cloves
- Celery stalks and leaves
- Broccoli and cauliflower stalks
- Mushroom bits and pieces or stalks
Can I freeze this vegetable broth for the future?
100% yes! I absolutely love freezing foods to use in the future, and the broth is one of those items.
This vegetable broth recipe is ideal for making in large batches, then allowing to cool and freezing for later.
I like using mason jars for freezing broth. Use the wide mouth jars so they don’t crack when freezing!
You can also use a freezer soup container or even large plastic freezer bags. Whatever method you choose, make sure to leave extra space in the container as liquid expands some when freezing.
As always, add a label with the date you made the broth, and what it is so you can find it when needed later.
- Vegetable scraps
- Salt if desired
How to Make Homemade Slow Cooker Vegetable Broth Recipe
Add all ingredients to your slow cooker and cook on low as directed.
Strain the broth and store or freeze until ready to use in recipes.
- 2 lbs vegetable scraps
- 4 cups of water
- 1 tsp peppercorns
- 1 tsp parsley
- 1 tsp basil
- Add the vegetable scraps to a slow cooker
- Cover with water and other seasonings and stir
- Close the slow cooker and cook on low for 7-8 hours or high for 4-5 hours (DO NOT open the lid until cooking time is done)
- Turn off the heat and remove the lid
- Once the broth has cooled, use a fine-mesh sieve to separate the broth from the vegetable scraps
- Discard the scraps either in the trash or a compost bin
- Use broth immediately or store in an airtight glass jar
- Refrigerate for up to 5 days or freeze for up to 3 months
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 75Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 80mgCarbohydrates 16gFiber 7gSugar 6gProtein 4g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
Try these other great recipes made in the slow cooker!
You can use this awesome vegetable broth in a lot of recipes…like this Crockpot vegetable soup…it’s so good!
Another recipe I’d use it in is beef stew you can start with a vegetable base especially when it’s homemade and full of flavor!