Tasty, Cheap & Easy Crock-Pot Veggie Broth

1. Combine all ingredients except Bragg's (or soy sauce) in a crock-pot; cook on low for 10 to 12 hours. I often start it after dinner, let it cook all night, then I throw it in the fridge in the morning to deal with after work.
2. Strain broth through colander into a large bowl, or use slotted spoon to fish out veggies into colander, over small bowl, and dump drained broth back into crockpot. Use discarded vegetables for something else.
3. Add Bragg's and adjust seasonings as needed; if you want mock-chicken or mock-beefy flavored broth, add poultry seasoning or vegan Worcestershire sauce (respectively), to taste.
4. Freeze the finished broth in 1-2-cup portions for later use, or bottle and store in fridge for about a week (until you go grocery shopping again, and start over!).
My favorite things to add to the broth are red cabbage, broccoli, onion, kale, and carrot ends. If you'll be using the broth for Asian dishes, throw in some ginger and/or galangal and/or kaffir lime leaves for a nice flavor. But for basic broth, whatever you have on hand will work. I usually go through the fridge right before grocery shopping, and pull the veggie peels/ scraps, the last handful of spinach, that last 1/4 of a bell pepper that's just got to be eaten soon. Not only do I get good broth, I make room in the fridge; very important! I've also been thinking of throwing some into the dehydrator to make vegetable bullion powder, but haven't tried it out yet. Let me know if you do! I think it would work out nicely.
Source of recipe: I came up with this recipe after a bit of tinkering, because many prepared vegetable broth mixes taste too salty to me. Also, I just hate wasting veggie bits, and because I sorta like not being broke, and this kind of vegetable broth is very cost effective as well as tasty.