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Homemade Slow Cooker Vegetable Stock


  • Author: NOURISHED. the blog
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 8 cups 1x
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Ingredients

  • 2 onions peeled and quartered
  • 2 carrots, peeled and coarsely chopped
  • 23 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

  1. 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).
  2. Fill the crock or pot to the top, leaving about 1-2 inches from the top, with water.
  3. 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.)
  4. 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.)
  5. Let liquid cool complete and store in fridge for up to 7 days and freezer for up to 6 months.