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Salt-Less Vegetable Broth

  • 8servings
  • 10minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7-quart Crock Pot --

  2. 2 tablespoons Extra Virgin Olive Oil (for heart health) --

  3. 2 Large Onions, chopped --

  4. 2 Large Celery Stalks, Chopped --

  5. 3 Large or 6 Small Carrots, washed but unpeeled, chopped --

  6. 3 Tomatoes, chopped --

  7. 1 Whole Garlic Bulb, chop the ends off the cloves and peel the skins off, throw whole cloves in --

  8. 1 Zucchini, chopped --

  9. 3 Sweet Potatoes, peeled and chopped --

  10. 16 oz shredded Cabbage --

  11. 1 - 8 oz can Mushrooms --

  12. 1 - 14 1/2 oz can Green Beans --

  13. 1 - 14 1/2 oz can Sweet Peas --

  14. 2 Hot Jalepeno Peppers, chopped (I love Costco's) --

  15. 1 bunch Green Onions (Scallions), chopped --

  16. 2 Bay Leaves --

  17. 2 Beef Bouillon Cubes --

  18. 3 oz Fresh Parsley --

  19. 1 oz Fresh Thyme --

  20. 1 tablespoon Garlic Powder --

  21. 2 cups White Wine (I used a California Riesling) --

  22. 3 tablespoons Paprika -- Any other desired vegetables on-hand which can safely fit into the Crock Pot -- Also, feel free to detract any vegetables listed above other than the first seven listed (onion, celery, carrot, tomato, garlic, zucchini, sweet potato) unless necessary to remove due to an allergy. -- Hot Water to fill the Crock Pot up to just under the lid's shelf

Instructions Jump to Ingredients ↑

  1. Pour the olive oil into the bottom of the Crock Pot first, and spread it around the entire bottom.

  2. Onions should go in first, followed by celery, carrots, and the harder, more solid vegetables.

  3. Place all remaining vegetables in.

  4. Throw in spices.

  5. Fill up with hot water. Use two spoons and stir the entire mixture carefully to spread the spices around.

  6. Cover and cook on HIGH for 10 hours.

  7. Get out some Tupperware/Rubbermaid/etc. containers and a Ladle. Carefully ladle out as much of the broth only as possible without grabbing any vegetables at all.

  8. Once the Crock Pot is half empty, get a very large cooking pot, and a strainer which fits well on top. Dump the rest of the Crock Pot's contents into the strainer.

  9. Allow to drain for at least 1 hour.

  10. ) Once drained, pour the rest of the broth into more containers and store immediately in either the fridge or the freezer.

  11. ) Sift through the leftover vegetables and take out the 2 Bay Leaves; throw them away.

  12. ) Using a food processor/mixer/blender, puree the vegetables and store in more containers.

  13. ) Both the broth and the puree will keep in the fridge well for one week, or in the freezer for 2 months.

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