Dot’s Vegetable Broth

Prep Time 20

Cook Time 8

Total Time 8 20

Course Broth, Soup Base

Cuisine American

Servings 36

2 whole Carrots chopped into 1 or 2-inch chunks
2 stalks Celery chopped into 1 or 2-inch chunks
1 whole Onion
4-6 cloves Garlic crushed
4-5 sprigs Rosemary, Oregano, Flat Leaf Parsley and Thyme tied together with kitchen twine
1 tsp Peppercorns
1 tbsp Vinegar
8-10 cups Water to cover vegetables
to taste Salt optional, add later for better flavor

Chop the carrots and celery into 1 or 2-inch chunks. Crush the garlic with a knife.
Add carrots, celery, onion, garlic, herbs, pepper and salt (if using), and vinegar to slow cooker.
Add water to slow cooker, enough to cover the vegetables.
Turn the slow cooker on low heat and cook for 8-10 hours.
After cooking, let the broth cool.
When broth is cool enough, filter your broth through a metal strainer so no pieces of vegetable, herbs or pepper make it into your broth.
Store in glass jar in the fridge for up to 5 days or it can keep in the freezer for several months for later use.