Vegetable Stock (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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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. 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:
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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