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May 24, 2013, 2:38pm

Skinny Crock Pot Recipe Forum :: Recipes :: Base Recipes :: Vegetable Stock

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Topic: Vegetable Stock (Read 649 times)

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Vegetable Stock
« Thread Started on Oct 20, 2011, 3:24am »

Vegetable Stock

Originally posted by Janice McMullen

You will need a larger Crock Pot for this. I use a 6 1/2 quart

4-6 Roma Tomatoes quartered
1 Large Onion (chopped)
2 Portabello Mushrooms (quartered)
1 Leek (cleaned and chopped)
2 Shallots (can throw in whole)
4-6 Garlic Cloves (peeled and smashed - number of cloves is your preference)
2 Celery stalks (cleaned and chopped)
1 Carrot (chopped)
1 Parsnip (chopped)
1 Fennel bulb (optional, but does add good flavor- cut in half)
1 Quart of Water (I use filtered water)

Small bunch of Parsley
2-4 Bay Leaves (your preference)
1 tsp dried thyme or a few sprigs of fresh
1 tsp peppercorns

Add all ingredients up to Parsley into crock pot. Cook on HIGH for 1 1/2 - 2 hours to bring up to temperature. Then turn down to LOW and add Parsley, Bay Leaves, thyme, and Peppercorns. Cook on LOW for another 4 hours. Strain through fine mesh strainer. (I put a single thin layer of cheesecloth in my strainer since it's not fine enough) Use within 5 days or freeze.

*** I have tried this various ways and have found that sauteing the onions, carrots, celery and leeks for 5-8 minutes before adding to the crock pot adds a little more depth of flavor. (I lightly coat the pan with spray olive oil.) But, sauteing is not necessary. A friend of mine also roasted the veggies for 30-40 minutes before adding to the crock pot.

Hope this is helpful. It's very easy and you can certainly mix it up with your favorite veggies to personalize it to your taste.

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