Homemade Vegetable Stock
Servings 6
Ingredients
- 1 whole leek
- 1 whole yellow onion (leave skins on)
- 2 shole carrots
- 6 sprigs fresh thyme
- 1 bunch Italian parsley
- 3 whole garlic cloves (leave skins on)
- 3 whole celery stalks
Instructions
- Cut all vegetables and most importantly, leave onion and garlic skins intact. I know this sounds odd, but there are wonderful vitamins and minerals in vegetable skins, so make sure you wash everything thoroughly.
- Place all vegetables in a crockpot. Fill up the crockpot with water until vegetables are completely covered (just about all the way to the top).
- Set your crockpot to eight hours on the low setting with the lid in place. That's it! You can do the same process with a stockpot on the stovetop on low as well but with the crockpot, it's safe to leave it alone without monitoring. I personally prefer the crockpot because I can set it and not worry about leaving it on if I have to leave the house to do something.
- Once the stock has simmered on low for eight hours, discard vegetables and reserve the stock in storage containers. You can use either use tongs to remove vegetables or pour the stock through a strainer.