Vegetable Broth (version 1.3)

• 1 large onion, peeled and diced
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 potato, peeled and quartered
• 1 turnip, cubed
• 1 zucchini, sliced
• 1 stalk celery, chopped
• 1 leek, cut in 3 inch chunks
• 3 Brussels sprouts, whole and scored with deep cuts
• 3 green onions, cut in large chunks
• 3 white pearl onions, peeled
• 1 red pepper, chopped
• 12 can pickled beet (including liquid)
• 3 teaspoons garlic, crushed
• 3 cloves garlic, sliced and sauteed in canola oil until brown on both sides
• 3 bay leaves
• 6 whole peppercorns
• 5 whole cloves
• 1 teaspoon celery seed
• 1 teaspoon sage
• 1 teaspoon allspice
• 1 teaspoon chopped oregano
• broth seasonings
• 1 tablespoon pure maple syrup or 1 tablespoon honey
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 ounces cider vinegar
• 1 tablespoon reduced-sodium Worcestershire sauce
• 4 cups water
• 1 cup low-sodium V8 juice
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes (including liquid)
• 14-1 cup unsalted butter (optional)

1. Saute chopped onion in canola oil until it is well browned.
2. Combine browned onion with remaining ingredients in a slow cooker.
3. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth).
4. Strain out and discard or compost vegetables, bay leaves and spices.
5. Cool broth, then refrigerate for up to 5 days or freeze in small portions to use in recipes calling for 1/2 cup or 1 cup.

onion, canola oil, carrot, parsnip, potato, zucchini, celery, brussels, green onions, white pearl onions, red pepper, pickled beet, garlic, garlic, bay leaves, peppercorns, cloves, celery, sage, allspice, oregano, broth seasonings, maple syrup, canola oil, vinegar, worcestershire sauce, water, salt, unsalted butter

Taken from www.food.com/recipe/vegetable-broth-version-1-3-15308 (may not work)