Roasted Vegetable Broth (Crock Pot/Slow Cooker) Recipe

Directions:

1. Preheat oven to 400 degrees.
2. Cut leeks in half lengthwise, and then into 1/2 slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
3. Cut onions, parsnips and carrots into 1/2 dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
4. Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
5. Meanwhile, cut peppers, celery and squash into 1/2 dice.
6. Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
7. Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
8. Remove from heat and stir in 2 cloves chopped roasted garlic.
9. After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
10. Increase oven heat to broil.
11. Broil tomatoes at 8 from heat for a few minutes to blacken skin.
12. Divide vegetables and bay leaves between two crock pots.
13. Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
14. Cook on low for 8-10 hours.
15. Usually, I will strain broth though cheesecloth and freeze.
16. Sometimes I mill the vegetables and add back to broth for a thicker stock.