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Slow Cooker Veggie Broth

Don’t toss those vegetable scraps. Collect them in the freezer, then repurpose them into an easy homemade vegetable broth that lets the slow cooker do all the heavy lifting.

Serves 6
Ready in 310 mins
Prep time 10 mins
Cooking time 300 mins
105 calories per serving


> 2 lbs frozen vegetable trimmings such as celery, carrots, asparagus, herb stems (parsley, basil, thyme), onion skins and trimmings, green onions, mushroom stems, tomato ends/cores (about 1 gallon bag's worth)
> 1/2 tsp salt


Place the frozen vegetable trimmings and scraps in a slow cooker bowl and add enough water to cover by 1 inch (about 8–10 cups). Stir in the salt. Cover and cook on high 5–6 hours or low 8–9 hours, until broth is desired flavor.
Strain into a large bowl, liquid measuring cup, or containers, discarding solids. Refrigerate up to 1 week or freeze up to 2 months.


For a variation, save chicken bones (cooked or raw) in your freezer and add those to the vegetables as well.

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