Homemade Vegetable Stock

By The Canadian Living Test Kitchen

200 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per 1 cup (250 mL) : about	-
cal	11 cal
pro	0 g0g pro
total fat	0 g0g total fat
0 sat. fat	-
carb	00 carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	0 mg0mg sodium
% RDI:	-
folate	22 folate

Ingredients

3 tomatoes , coarsely chopped3 3tomatotomatoes, coarsely chopped
3 3carrotcarrots, unpeeled and coarsely chopped
3 3oniononions, unpeeled and coarsely chopped
3 ribs celery , coarsely chopped3 3ribs celery, coarsely chopped
1 1cup cupsliced mushrooms, (stems and/or caps)
3 cloves garlic , smashed3 3cloves garlic, smashed
10 sprigs fresh parsley 10 10sprigs fresh parsley
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp peppercorns 1/2 1/2tsp tsppeppercorns
2 bay leaves 2 2bay leafbay leaves
8 cups cold water 8 8cups cupscold water

Preparation

In slow cooker or large stockpot, put tomatoes carrots, onions, celery, mushrooms, garlic, parsley, thyme, peppercorns and bay leaves. Pour in water. Cover and cook on low until richly flavoured, 8 to 10 hours in slow cooker, 4 hours on stove top.

Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

Source : Canadian Living Magazine: November 2008

Keywords : Soup; Vegetarian; Slow-Cook/Crockpot;

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