Vegetable Broth (Crock Pot/Slow Cooker)

  1. Slice leeks lengthwise and cut into 1/2" slices.
  2. Rinse in cold water and separate layers to remove any dirt or debris.
  3. Spin dry if possible or dab with paper towel.
  4. Dice onions and slice celery and carrots reserving 1/2 cup carrots.
  5. Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions, leeks, celery, carrots, and 4 cloves minced garlic.
  6. Sprinkle 1/2 tsp salt on vegetables to induce sweating, and stir occasionally for 10 minutes.
  7. **Add seasoning, pepper and celery leaves after 5 minutes.
  8. After 10 minutes, increase heat and add 1/4 cup dry Vermouth to pot.
  9. Stir until evaporated.
  10. Remove from heat.
  11. Add reserved carrots to the pot, chopped parsnips, peppers, zucchini, parsley, and can of tomatoes with juice.
  12. Stir to blend well.
  13. Divide vegetables between large and small crock pots.
  14. Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot.
  15. Fill pots with approx 180 ounces or 1.5 gallons of water.
  16. Cook on low for 8-10 hours.
  17. I strain through cheesecloth and freeze in 1 cup servings.
  18. I use it in almost everything!

water, olive oil, vidalia onions, white onion, leeks, celery, carrots, garlic, salt, celery, salt, ground pepper, parsnips, green pepper, yellow pepper, zucchini, parsley, tomatoes, tomato paste, bay leaves

Taken from www.food.com/recipe/vegetable-broth-crock-pot-slow-cooker-404570 (may not work)

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