- 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)
- 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.