Recipe: Slow-Simmered Vegetable Broth

from the book Fresh From the Vegan Slow Cooker

This recipe makes about 8 cups in a 5-6 quart slow cooker, 8 hours on very low.


  • 1 large yellow onion, thickly sliced
  • 2 large carrots, cut into 1 inch chunks
  • 1 large russet potato, peeled and cut into 1 inch chunks
  • 1 celery rib, cut into 1 inch pieces
  • 3 garlic cloves, crushed
  • 1/3 cup corasley chopped fresh flat leaf parsley leaves
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 8 cups water
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 3 dried shiitake or porcini mushrooms 


  1. Combine all the vegetables (except mushrooms) and peppercorns in the slow cooker.  Add the water, salt, soy sauce, and mushrooms.  Cover and cook on Low for 8 hours.
  2. Let the soup cool slightly.  Strain through a fine mesh sieve into a pot, pressing the vegetables against the sieve to release their juices.  In airtight containers, the broth can keep in the refrigerator for 5 days or in the freezer for up to 3 months.


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