- fastingandfitnessu
Simple Slow-Simmered Vegetable Broth | Lunch
Just toss some ingredients in the slow cooker, set it, and forget it. A few hours
later, you’ll have a pot full of flavorful and nutritious broth to use in soups,
stews, and sauces. A large cooker is best so that you can make a big batch of
broth. If you use a smaller cooker, just cut back proportionately on the amounts
of the ingredients used. You can leave the peels on the vegetables as long as
they’re organic and well washed. The dried mushrooms add depth to the overall
flavour in this medium-strength broth. The colour is fairly dark, but the flavour is
milder than you might assume. To make this broth soy-free, omit the soy sauce
and use a soy-free sauce

Ingredients
1 large yellow onion, thickly sliced
2 large carrots, cut into 1-inch chunks
1 large russet potato, peeled and cut into 1-inch chunks
1 celery rib, cut into 1-inch pieces
3 garlic cloves, crushed
⅓ cup coarsely chopped fresh flat-leaf parsley leaves
2 bay leaves
½ teaspoon black peppercorns
8 cups of water
1 tablespoon soy sauce
½ teaspoon salt
3 dried shiitake or porcini mushrooms (optional)
Instructions
1. Combine the onion, carrots, potato, celery, garlic, parsley, bay leaves, and
peppercorns in the slow cooker. Add the water, soy sauce, salt, and dried
mushrooms, if using. Cover and cook on Low for 8 hours.
2. Let the soup cool slightly, then strain through a fine-mesh sieve into a pot
or bowl, pressing the vegetables against the sieve to release their juices.
Portion the cooled broth into airtight containers and store in the refrigerator
for up to 5 days or in the freezer for up to 3 months.