Vegetable Stock

By luvmybuttonsnbows

Ingredients

• 2 tomatoes, chopped
• 2 medium onions, cut up
• 4 medium carrots, cut up
• 1 turnip or 2 parsnips, cut up
• 1 medium stalk celery with leaves, cut up
• 1 medium potato, halved lengthwise and cut into 1/2-inch slices
• 6 unpeeled cloves garlic
• 6 sprigs parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon whole black peppercorns
• 1 bay leaf
• 6 cups water

Preparation

Step 1

In a 3 1/2- to 5-quart slow cooker combine the tomatoes, onions, carrots, turnip or parsnips, celery, potato, garlic, parsley, salt, thyme, peppercorns, and bay leaf. Stir in the water.
Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Strain stock through a large sieve or colander lined with 2 layers of 100-percent-cotton cheesecloth. Discard the solids.
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