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Vegetable Stock

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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.

Vegan Friendly

Works best in a large (minimum 6-quart) slow cooker

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low sodium, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Taste and Textureherby, savory

Type of Dishstock

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

Instructions

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.

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