Vegetable broth-slow cooker recipe (2024)

FAQs

What not to put in vegetable broth? ›

Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables. Vegetable stock generally takes longer to cook (at least 2 hours) than broth, which usually cooks for less than 30 minutes.

Herbs add the “umami” to the soup, in my opinion. I went with fresh thyme, parsley, and rosemary and a bay leaf for good measure. And for even more depth of flavor? Tomato paste and nutritional yeast!

Making vegetable stock costs virtually nothing.

You're using ingredients that you already have in the fridge, so, really, it just costs a little bit of your time to make a flavorful stock. Be mindful of the costs associated with adjunct flavors like salt, pepper, bay leaves, and other spices.

Some vegetables just don't taste great in a stock! Cruciferous vegetables will get funky tasting, and seemingly mild vegetables like zucchini, green beans, and bell peppers can get bitter if simmered for too long.

While you can use a lot of vegetables in stock, you can't use all of them, because some vegetables—particularly cruciferous ones like broccoli and cauliflower—will make your stock bitter or otherwise unpalatable (read: farty).

Homemade Vegetable Broth Nutrition

These benefits are mainly derived from a freshly prepared broth vs. store-bought broths: Homemade vegetable broth is a fantastic source of fiber and a great way to help manage our digestive system. It keeps us regular and eases our digestive process.

A good broth is nourishing, hydrating, and easily absorbed by people of all ages, making it ideal fare for those recovering from illness. Rather than taxing the digestive system, broth, along with fresh pressed juices and teas, offers nutritious hydration as the body to concentrates on healing.

Boost the Umami of Vegetable Broth

Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy. Start with about 2 teaspoons per quart and adjust from there. Remember, you can always add more.

Carrots, onions, garlic, celery, peppers, mushrooms, and tomatoes are just some of the vegetables you can add to your bone broth to give it added flavor and nutritional value.

What vegetables are good for a vegetable stock? ›

Vegetable stock is the liquid produced by simmering aromatic vegetables in water. Often made with a base of onions, celery, and carrots, vegetable stock can also incorporate leftover vegetable bits and pieces. Or try making an Asian vegetable stock with shiitake mushrooms, miso, and kombu.

Remove the tops/bottoms/skins/stems from any vegetables you are preparing (avoid vegetables like Brussels sprouts, broccoli, or cauliflower as they will add a bitter taste to your stock) and place them in a ziplock bag - they can stay frozen up to 6 months. Note: You can add many other vegetable scraps (think sweet!)

Mashed up with olive oil or butter, say, they make a lovely side dish, or turn them into curries, soups and stews. Here, I use them up in a comforting pie, fortified with beans for bulk, texture and flavour.

Vegetables to Avoid When Making Vegetables Stock

Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

Foods in the Brassica family, such as collards, are too strong for stock/broth and can impart a bitter taste. Corn doesn't add a lot of flavor and can make the stock/broth cloudy. Excellent for making stock/broth. Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy).

However, do not add onions, carrots, celery or herbs to your initial pot of simmering bone broth. Instead, enjoy the pure, rich flavor that comes from just the bones, fat, connective tissue and any small amount of meat that may still be on the bones; it is not something that needs or wants amending.