← Back to Search Results
slow cooking
Vegetable Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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


© 2008 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and does not include the optional salt.

2kcal (0%)
2mg (0%)
0mg (1%)
50mcg RAE (2%)
19mg
1mg
0g
0g
0g
1g
0mg (0%)
4mg (0%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
raos-cookbook Rao's Cookbook
by Frank Pellegrino
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-provence-cookbook The Provence Cookbook
by Patricia Wells
lidias-italy Lidia's Italy
by Lidia Bastianich
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?