Slow Cooker Veggie Broth

I hate wasting food. It drives me nuts. It makes me feel like I'm literally throwing money into my trash can, so I'm constantly trying to find ways to makes sure everything in my refrigerator gets used.

Broth is a really easy way to make that happen! It's a staple everyone should have in their fridge, it freezes for up to 3 months AND if you use your slow cooker, you can toss in all those ingredients and forget about it! Just use whatever veggies you have (except potatoes) that are on the verge of being too ripe and you're good to go!

Slow Cooker Veggie Broth

Prep Time: 10 minutes

Cook time: 15 hours

3 cups of chopped veggies

3 whole garlic cloves

2 tbsp black peppercorns

2 tbsp apple cider vinegar

Toss everything into your slow cooker and top it with water until the water comes all the way to the rim of the slow cooker. Cook on low for 12-15 hours*

Turn off the slow cooker and let everything cool off. Strain out the solids and store the liquid (I use 4 quart mason jars for storage). Keep in the fridge for a week or freeze for up to 3 months!

*You might need to add in more water as it cooks depending on how the water evaporates