Step 1

Add veggies, water, peppercorns, and bay leaves to your slow cooker.

Step 2

Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.

Step 3

Remove the lid from the slow cooker and let the broth cool for a bit.

Step 4

Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.

Step 5

Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.

Step 6

Add salt if desired.

Step 7

Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.