Vegetable stock for all your needs without the MSG and chemicals in industrial versions. This helps use up whatever veggies and fruit you might have around. Nothing goes to waste. Add any veggies you might have left over. I use the end pieces of green beans and whatever 'unwanted' outer parts of vegetables I get from cooking and keep them in a bag in the fridge until the next time I make stock. Even the peels of sweet potatoes and turnips make for good stock. Don't throw out anything.

Gallery

Recipe Summary

prep:
25 mins
cook:
8 hrs
total:
8 hrs 25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.

    Advertisement
  • Cook on Low for 8 to 10 hours, or on High for 4 hours.

  • Remove and discard all solid chunks from the liquid using a slotted spoon.

  • Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

Editor's Note:

The nutrition data for this recipe includes the full amount of the vegetables. The actual amount of vegetable nutrients consumed will vary.

As with all diet-specific recipes, check any processed ingredients to assure they adhere to your dietary standards.

Cook's Note:

Store stock in the refrigerator for 3 to 5 days or freeze for up to 6 months.

Nutrition Facts

110 calories; protein 2.8g 6% DV; carbohydrates 17.3g 6% DV; fat 3.7g 6% DV; cholesterolmg; sodium 330.2mg 13% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2017
Don t be intimidated by the long list of ingredients! Love this recipe because of the comprehensive list of vegetables you could use to make a vegan stock and most of all it s a slow cooker method. It s the best vegetable stock I ve made thus far and I didn t have some of the ingredients on hand or had to omit a few because of current dietary restrictions. Flavor wise -- perfect balance overall and much better than store bought. As the author notes add any veggies you may have on hand. I didn t use fennel apple garlic shallot GF beer or Worcestershire. Actually used green onions that were going to be wasted and the stock is absolutely delicious despite the omission of a few ingredients. Also tossed in a few thyme sprigs I had on hand. There s a great amount of versatility in making this recipe! I started making the recipe late afternoon yesterday and let it cook on low overnight about 12-13 hours total with no problems. Another option would be to roast all the veggies on a rimmed sheet tray for about 45 min dump in slow cooker add the peppercorns lemon ginger tamari soy sauce Worcestershire garlic bay leaf and other fresh herbs and water. Thank you so much for sharing the recipe Buckwheat Queen! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/24/2015
I'm the submitter of this recipe. There is an error in the ingredients list. It should read 10 whole peppercorns not 10 Tablespoons. I've asked AR to change this. Thank you. UPDATE: The ingredients list has been adjusted and now reflects the proper amounts. Thanks! Read More
(1)
Rating: 5 stars
07/07/2017
Don t be intimidated by the long list of ingredients! Love this recipe because of the comprehensive list of vegetables you could use to make a vegan stock and most of all it s a slow cooker method. It s the best vegetable stock I ve made thus far and I didn t have some of the ingredients on hand or had to omit a few because of current dietary restrictions. Flavor wise -- perfect balance overall and much better than store bought. As the author notes add any veggies you may have on hand. I didn t use fennel apple garlic shallot GF beer or Worcestershire. Actually used green onions that were going to be wasted and the stock is absolutely delicious despite the omission of a few ingredients. Also tossed in a few thyme sprigs I had on hand. There s a great amount of versatility in making this recipe! I started making the recipe late afternoon yesterday and let it cook on low overnight about 12-13 hours total with no problems. Another option would be to roast all the veggies on a rimmed sheet tray for about 45 min dump in slow cooker add the peppercorns lemon ginger tamari soy sauce Worcestershire garlic bay leaf and other fresh herbs and water. Thank you so much for sharing the recipe Buckwheat Queen! Read More
(1)