Mushroom and Green Bean Stroganoff

6.30.12
Patrick and I had a very busy Saturday planned to so we used the Crock-Pot to have dinner ready after our errands, including planted a fig tree which you can read about here: http://twinduplex.blogspot.com/
We have lots of green beans growing in our garden right now so we used the Fresh from the Vegetarian Slow Cooker recipe book to make stroganoff. It was very good and had very interesting flavor! Here is the recipe:

Homemade Veggie Broth

Lately I've been experimenting with making my own vegetable broth in the crock-pot. Vegetable bullion has a lot of added salt and can be expensive if you use it a lot in cooking. Instead of composting those carrot tops, onion skins, kale stems, broccoli stalks and garlic peels, I throw them in the freezer. When I have a full tupperware full, I put the frozen veggies in the crock-pot with 8 cups of water. You can spices like peppercorns and a bay leaf too but might not be necessary. 6-8 hours later, you have a nice pot of homemade broth. Press out the veggies through a sieve or colander. I usually freeze and label in 2-3 cup portions so next time I make soup, bulger or rice, I just have to defrost.

Some friends were over and mentioned they were juicing a lot of fruits and vegetables lately. I think the pulp leftover from juicing could be used in the same way to make broth.