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Vegetable Stock (Crock Pot)

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“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.”
READY IN:
10hrs 10mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Cover; cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours.
  3. Strain stock through a large sieve or colander lined with 2 layers of 100% cotton chessecloth.
  4. Discard the solids.
  5. Makes 6 cups stock.

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