Vegetable Stock
One benefit of making your own stock is that you can control the amount of salt you add. This recipe, which makes enough for two average soup recipes, can be made ahead and frozen. For convenience, cook it overnight in the slow cooker. If your slow cooker is not large enough to make a full batch, you can halve the recipe.
Yield: Makes about 12 cups (3 L)
Ingredients
- 8 carrots, scrubbed
- 6 stalks celery
- 3 onions
- 3 cloves garlic
- 6 sprigs fresh parsley
- 3 bay leaves
- 10 whole black peppercorns
- 1 tsp (5 ml) dried thyme
- Salt (optional)
- 12 cups ( 3 L) water
Directions
1. Coarsely chop carrots, celery, onions and garlic. Place in slow cooker stoneware and combine with parsley, bay leaves, peppercorns, thyme, 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 an airtight container.
VARIATIONS
Roasted Vegetable Stock
Preheat oven to 425°F (220°C). In a bowl, toss chopped carrots, celery, onions and garlic in 1 tbsp (15 ml) olive oil. Spread on a baking sheet and roast, turning 3 or 4 times, for 20 minutes, until nicely browned. Transfer to slow cooker stoneware, add remaining ingredients and proceed with recipe.
Enhanced Vegetable Stock
To enhance 8 cups (2 L) Basic Vegetable Stock or prepared stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste, 1 tsp (5 ml) celery seeds, 1 tsp (5 ml) cracked black peppercorns, ½ tsp (2 ml) dried thyme, 4 sprigs fresh parsley, 1 bay leaf and 1 cup (250 ml) white wine. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, then strain and discard solids.
Notes
Vegan Friendly
Works best in a large (minimum 6-quart) slow cooker
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