Homemade vegetable stock

I promise you this is very easy.

Homemade vegetable stock


3 celery stalks, chopped into thirds
3 carrots, chopped into thirds
2 medium sized yellow onions, quartered
2 bay leaves
4 quarts of filtered water

Put all of this in the slow cooker and give it a whirl to mix up the vegetables. Your onion slices will float and that’s ok.

Cook on low heat for 9 hours and let it cool overnight. Alternatively, cook it overnight and let it cool during the day.

You can refrigerate this for future use or use it immediately in your next dish. I used this as my soup base for the carrot, parsnip & ginger soup.



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