Vegetable Broth

Preparation info
  • Makes

    12 cups

    • Difficulty


    • Ready in

      8 hr

Appears in
Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share

By Ivy Manning

Published 2017

  • About

If you don’t mind a dark broth, add 8 oz [230 g] of cremini mushrooms to this mixture of vegetables for added depth.


  • 2 medium yellow onions, coarsely chopped, with skins
  • 2 large leeks, white and green parts, halved lengthwise, rinsed, and coarsely chopped
  • 3 large


  1. In a 7-qt/6.5-L slow cooker, combine the onions, leeks, carrots, celery, fennel, garlic, tomato paste, peppercorns, thyme, and bay leaves. Cover with 12 cups [2.8 L] of cold water. Cover the cooker and cook on low heat for 8 to 9 hours.
  2. Strain the broth through a fine-mesh sieve into a large bowl. Add the soy sauce. Refrigerate, uncovered, until the broth has c