Vegetable Broth (Crock Pot/Slow Cooker) Recipe

Name: Vegetable Broth (Crock Pot/Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 ounces water; 2 tablespoons olive oil; 2 large vidalia onions, diced; 1 large white onion, diced; 3 small leeks, sliced; 3 celery ribs, sliced; 3 carrots, sliced, divided; 4 minced garlic cloves; ½ teaspoon salt; 2 tablespoons celery leaves; 2 tablespoons McCormick's salt-free all-purpose seasoning; 1 teaspoon ground pepper; ¼ cup vermouth; 3 parsnips, diced; 1 green pepper, diced; 1 yellow pepper, diced; 2 small zucchini, sliced thin; ½ cup parsley, chopped; 1 (15 ounce) can diced tomatoes; 3 tablespoons tomato paste; 3 bay leaves

Servings: persons

180 ounces water
2 tablespoons olive oil
2 large vidalia onions, diced
1 large white onion, diced
3 small leeks, sliced
3 celery ribs, sliced
3 carrots, sliced, divided
4 minced garlic cloves
½ teaspoon salt
2 tablespoons celery leaves
2 tablespoons McCormick's salt-free all-purpose seasoning
1 teaspoon ground pepper
¼ cup vermouth
3 parsnips, diced
1 green pepper, diced
1 yellow pepper, diced
2 small zucchini, sliced thin
½ cup parsley, chopped
1 (15 ounce) can diced tomatoes
3 tablespoons tomato paste
3 bay leaves

1
["Slice leeks lengthwise and cut into 1/2"" slices.", "Rinse in cold water and separate layers to remove any dirt or debris.", "Spin dry if possible or dab with paper towel.", "Dice onions and slice celery and carrots reserving 1/2 cup carrots.", "Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions, leeks, celery, carrots, and 4 cloves minced garlic.", "Sprinkle 1/2 tsp salt on vegetables to induce sweating, and stir occasionally for 10 minutes.", "**Add seasoning, pepper and celery leaves after 5 minutes.", "After 10 minutes, increase heat and add 1/4 cup dry Vermouth to pot.", "Stir until evaporated.", "Remove from heat.", "Add reserved carrots to the pot, chopped parsnips, peppers, zucchini, parsley, and can of tomatoes with juice.", "Stir to blend well.", "Divide vegetables between large and small crock pots.", "Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot.", "Fill pots with approx 180 ounces or 1.5 gallons of water.", "Cook on low for 8-10 hours.", "I strain through cheesecloth and freeze in 1 cup servings.", "I use it in almost everything!"]

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 180 ounces water, 2 tablespoons olive oil, 2 large vidalia onions, diced, 1 large white onion, diced, and more.

Yes, Vegetable Broth (Crock Pot/Slow Cooker) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Broth (Crock Pot/Slow Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions