Homemade Vegetable Stock Homemade Vegetable Stock

Author: Canadian Living

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: November 2008



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.)

Nutritional facts Per 1 cup (250 mL) : about

  • Sodium 0 mg
  • Protein 0 g
  • Calories 1.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Total carbohydrate trace


  • Folate 2.0
Share X

Homemade Vegetable Stock