Basic Vegetable Stock ~
Making your own vegetable stock is not only incredibly easy, it's also cost effective and so much healthier than prepared stocks. Commercially prepared stocks are often high in sodium; by making it yourself you're in charge of how much salt goes in, if any at all. Since this particular recipe is made in the slow cooker, it literally is the easiest thing to make! It also freezes really well (see tip below) and is so versatile; not only is it great for homemade soups and homemade chili, you can also use this vegetable stock in place of water to add a bit more flavour when cooking quinoa or rice.
8 carrots, scrubbed and chopped coarsely
6 celery stalks, chopped coarsely
3 yellow onions, chopped coarsely
3 garlic cloves, chopped coarsely
6 sprigs parsley
3 bay leaves
10 black peppercorns
1 tsp dried thyme
Himalayan Pink Salt, add if desired to taste
12 cups water
Combine all ingredients in a large (approx. 6 quart) slow cooker and cover.
Cook on LOW for 8 hours or on HIGH for 4 hours.
Strain and discard the solids once cooking time is complete.
Cover and refrigerate up to 5 days or freeze in an airtight container.
TIP: I like to let this cook overnight. It will last up to 3 months in the freezer. Keeping frozen, basic vegetable stock on hand ensures you have it when needed. Before freezing, measure out portions (I like to measure out 2 cups since that's what I usually require at a time) and place in airtight containers leaving a little room for expansion. Don't forget to label and date your container, then thaw in refrigerator 12-24 hours before needed.
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Recipe from 'The Healthy Slow Cooker (Second Edition) 135 Gluten-Free Recipes for Health and Wellness' by Judith Finlayson