Ingredients
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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)
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1/2 tsp salt
Steps
1
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.
2
Strain into a large bowl, liquid measuring cup, or containers, discarding solids. Refrigerate up to 1 week or freeze up to 2 months.
Tips
For a variation, save chicken bones (cooked or raw) in your freezer and add those to the vegetables as well.
