Vegetable Broth (version 1.3)

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“One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget”
8hrs 30mins
2 quarts

Ingredients Nutrition


  1. Saute chopped onion in canola oil until it is well browned.
  2. Combine browned onion with remaining ingredients in a slow cooker.
  3. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth).
  4. Strain out and discard or compost vegetables, bay leaves and spices.
  5. Cool broth, then refrigerate for up to 5 days or freeze in small portions to use in recipes calling for 1/2 cup or 1 cup.

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