Is there anything better on a cold day than a warm bowl of soup?
With winter finally in full swing, you guys know that I am soup obsessed! Seriously.
Like soup on the menu at least twice a week in this house and I love it! Nothing beats a big, warm bowl of homemade soup on a chilly winter day. And the key to making any homemade soup absolutely delicious is to use a homemade stock, like this Vegetable Stock.
Stock is crazy easy to make at home, as long as you have a little patience. The process is that of the ‘set it and forget it’ type; throw all your veggies, herbs and spices into a large slow cooker, turn it to high and let it cook for 6-7 hours, let cool slightly then drain separating the liquid from the veggies. What you are left with, my friends, is a couple jars of fantastic and flavourful vegetable stock that is gluten free, vegan and perfect for any soup! This homemade slow cooker vegetable stock can also be made on the stove too if that is more your style!
You can use it right away or keep it in the freezer until it’s needed.
And making your own vegetable stock is a great way to use up those extra veggies and herbs that have been in the fridge for maybe a little too long and that might otherwise end up in the trash.
Don’t get me wrong, stock in a box is super convenient and, on many occasions, has been a dinner-saver for me. I always have a couple boxes on hand for those impromptu ‘Let’s have soup for dinner’ moments in my life or if my quinoa needs a little extra flavour. But stock in a box is a little bland and a lot unexciting.
So today I challenge you to think outside of the box, the stock box that is, and make a batch of this super tasty stock perfect for jazzing up soups, stews, sauces, gravies or grains.
RELATED: Try one of these soups! – Creamy Potato Soup, Carrot Ginger Soup, Celery Root and Apple Soup, Creamy Cauliflower Soup, Creamy Tomato Soup
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PinIngredients
- 2 onions peeled and quartered
- 2 carrots, peeled and coarsely chopped
- 2–3 leafy celery stalks, coarsely chopped
- 2 dried bay leaves
- 10 sprigs of parsley, or a combination of whatever herbs you have on hand
- 5 cloves of garlic, peeled
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 10 cups of water (approximately, or the amount of water needed to fill the pot)
Instructions
- Place all the vegetables, herbs and spices in the slow cooker (or stock pot or large pot if you are using the stove top instead).
- Fill the crock or pot to the top, leaving about 1-2 inches from the top, with water.
- Place the lid on the slow cooker and set to high to simmer for 6-8 hours. The liquid in the slow cooker should reduce by a 1/3. (If using a pot on the stove, bring to a boil then reduce heat to simmer. Simmer for at least 4 hours uncovered until liquid reduces by half.)
- When liquid and slow cooker (or pot) cools enough to handle, place a steel or fine mesh strainer overtop of a large bowl or another pot. Poor stock through strainer to remove vegetables from liquid. (You may need to strain the liquid twice to remove all the vegetable solids.)
- Let liquid cool complete and store in fridge for up to 7 days and freezer for up to 6 months.
I’m Rebecca - Registered Holistic Nutritionist, recipe developer, food photographer, writer, taste-tester and the friendly face behind Always Nourished.
This is the best veggie broth I have ever tasted! I cannot have tomatoes and therefore cannot use most of the packaged broths commercially available. This recipe is delicious and doesn’t miss the tomatoes at all. I did not have whole peppercorns and so used about ¼ teaspoon of ground and, except that all of the ground pepper didn’t filter out (no worry to me), it worked well. I got a batch started before going to bed, left it in the slow cooker all night and had ready to use veggie broth in the morning. Making veggie broth seems like it should be a basic recipe but it is challenging to get a good flavor. The use of the slow cooker really made the process simple. Thank you for the great recipe!