Vegetable Stock (Crock Pot)

Name: Vegetable Stock (Crock Pot)
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 6 cups, 6 serving(s)
Ingredients: 2 tomatoes, chopped; 2 medium onions, cut up; 4 medium carrots, cut up; 1 turnip, cut up; 1 stalk celery & leaves, cut up; 1 medium potato, halved lengthwise and cut into 1/2 inch slices; 6 garlic cloves, unpeeled; 6 sprigs parsley; 3/4 teaspoon salt; 1/2 teaspoon thyme, crushed; 1/4 teaspoon whole black peppercorn; 1 bay leaf; 6 cups water

Submitted by mer5901

"This is the perfect base for many meatless soups and stews. Store portions in your freezer for up to 3 months. From Better Homes and Gardens Crockery Cookbook."

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Ready In:: 10hrs 10mins
Ingredients:: 13
Yields:: 6 cups
Serves:: 6

ingredients

2 tomatoes, chopped
2 medium onions, cut up
4 medium carrots, cut up
1 turnip, cut up
1 stalk celery & leaves, cut up
1 medium potato, halved lengthwise and cut into 1/2 inch slices
6 garlic cloves, unpeeled
6 sprigs parsley
³⁄₄ teaspoon salt
¹⁄₂ teaspoon thyme, crushed
¹⁄₄ teaspoon whole black peppercorn
1 bay leaf
6 cups water

directions

In a 3 1/2, 4, or 5 quart crockery cooker combine the tomatoes, onions, carrots, turnip, celery, potato, garlic, parsley, salt, thyme, pepper and bay leaf. Stir in the water.
Cover; cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours.
Strain stock through a large sieve or colander lined with 2 layers of 100% cotton chessecloth.
Discard the solids.
Makes 6 cups stock.