crock pot veggie broth?

[Anonymous]

I make a veggie broth that I love - just combine raw veggies, water and simmer for about 2 hours.

Would there be any advantage or disadvantage to using the slow cooker instead? I have the time on my hands today - I don't mind doing it either way but wondering if the slow cooker might do this one some good.

[Anonymous]

Try and find out?

[Anonymous]

It sounds ideal for the slow cooker.

[Anonymous]

Will be great in the slow cooker. The big advantage of the slow cooker is when you're doing meat broths/ stock, though as you can simmer for multiple days without needing to leave a pot on the stove and element on.

The slow cooker can't hurt though if anything, your veggies will "steep" longer at a very constant temp.

[Anonymous]

Sounds good. Pls post recipe.

[Anonymous]

Anonymous wrote:Sounds good. Pls post recipe.

I guess it's more of a soup than a broth... I never have figured out the difference But I use it to make vegetarian matzah ball soup or as a base for other soups if there's leftover.
I leave out the parsnip and scale back to one carrot - I found it too sweet with them. Also use a whole package or more of mushrooms for more depth.


Mollie Katzen's Not-Chicken Soup

This recipe for a rich, golden soup is adapted from Berkeley resident Mollie Katzen's book "Still Life With Menu." As an alternative, the vegetables can be cut smaller and left in.
8 cups water
2 tsp. salt
1 8-inch parsnip, cut in chunks
2 large carrots, cut in chunks
8 to 10 (or more) cloves garlic, halved
2 medium onions, cut in chunks
2 stalks celery, coarsely chopped
a handful of mushrooms
1/2 tsp. turmeric
black pepper to taste
Combine ingredients in a large pot. Bring to a boil, lower heat and partially cover. Cook slowly for 1-2 hours.
Turn off heat and let soup cool to room temperature. Strain out and discard all the vegetables.
Heat gently just before serving.

[Anonymous]

Only advantage is that the pot will shut itself off. But it does not taste any different. Also takes much longer.