Homemade Vegetable Broth
Leek pieces, leftover from summer and frozen
Asparagus pieces, leftover from summer and frozen
2 large Carrots, cut into large chunks
Spinach (I used a frozen bag of spinach)
2 bay leaves
Place all vegetables into the crock pot. No need to thaw them out, they will thaw out in the crock pot. Add enough water to cover the vegetables (I filled it with water to about the top). Place crock pot on high for about 8 hours, turn to low and let cook overnight. This helps to give the broth a great flavor. Strain the broth through sieve or small strainer (make sure that you press on the vegetables to get all the juice out). Place broth into mason jars, label and freeze. You now have fresh broth ready to use anytime you want to make something.