Slow Cooker Vegetable Broth (Gluten Free and Vegan)

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  • 1 tablespoon olive oil
  • 2 medium-size yellow onions, peeled and quartered
  • 2 large carrots, washed and cut into 1-inch pieces
  • 1 celery rib, cut into 1-inch pieces
  • 3 garlic cloves, unpeeled
  • Peels from 2 large well-scrubbed sweet potatoes
  • 1 bay leaf
  • 1/3 cup chopped flat leaf parsley leaves
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons tamari, gluten free soy sauce
  • 1 teaspoon salt
  • 8 cups of water


  1. Drizzle the olive oil into the bottom of a 4-6 quart slow cooker. Add all of the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for 8 to 10 hours.
  2. When the broth has finished cooking allow it to cool in the crock pot, then strain it through a fine mesh sieve into a pot or bowl. Use the back of a spoon to press the veggies against the sieve to strain out all of the juices. Store the cooled stock in mason jars, or other tightly sealed containers in the fridge for 3-5 days or in the freezer for up to 3 months.
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