Basic Vegetable Stock

For convenience, cook stock overnight or during the day while you are at work. Transfer stock to heavy-duty zip-top freezer bags in small, measured portions (2 cups is perfect). Label the bags and refrigerate until chilled, cover and freeze for up to 3 months. Thaw in refrigerator or microwave before using.

Homemade stock is a must! The flavor is unmatched plus YOU control what goes into it.  I have two large slow cookers and like to make a double batch to last longer.

SLOW COOKER (Large – minimum 6 qt.) Yield: 12 cups

8 carrots, scrubbed & coarsely chopped

6 stalks celery, coarsely chopped

3 onions, coarsely chopped

3 cloves garlic, coarsely chopped

6 sprigs parsley

3 bay leaves

10 black peppercorns

1 tsp. dried thyme leaves

optional salt

12 cups water

  1. In slow cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste, if using, and water. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in airtight containers.

from The Healthy Slow Cooker, by: Judith Finlayson


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