This Crock Pot Vegetable Stock is rich, savory and full of flavor from fresh vegetables, herbs and spices. Slow cooking extracts every bit of goodness, creating a homemade broth that’s perfect for soups, rice dishes and cozy meals.
It’s the easiest recipe for soup season, a great way to reduce food waste and a homemade option that beats store-bought every time. Make a big batch for meal planning or to freeze for future dinners.
This stock acts as the perfect base for vegetarian recipes like our Roasted Butternut Squash Soup and Pumpkin Carrot Soup.
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Why You Will Love This Recipe
- Hands-Off Cooking: The slow cooker does all the work with minimal effort.
- Simple Ingredients: Made with common veggies, fresh herbs and pantry spices.
- Reduces Food Waste: Perfect use for vegetable scraps like carrot peels, celery tops and onion skins.
- Make-Ahead Friendly: Stores well in the fridge or freezer for later use.
Ingredients
This homemade vegetable broth uses fresh ingredients and kitchen staples for a flavorful stock.
See the recipe card below for the exact quantities of each ingredient.
- Water: Forms the base of the stock and extracts flavor from the vegetables.
- Carrots: Add sweetness and balance to the broth.
- Celery Stalks: Provide savory depth and aroma.
- Yellow Onions: Essential for a strong, flavorful stock.
- Garlic Cloves: Cooked with skins on for a subtle, earthy note.
You'll want a 6 or 8-quart slow cooker, strainer and/or slotted spoon, measuring cups and spoons, and airtight containers. Make sure you get the straight mason jars if freezing, they have less chance of cracking in the freezer.
Variations
- Vegetable Scraps: Save onion peels, carrot ends, mushroom stems and celery leaves in a freezer bag and use instead of whole vegetables.
- Cruciferous Vegetables: Skip strong veggies like broccoli or Brussels sprouts, which can make the broth bitter.
- Instant Pot: Pressure cook on high for 45 minutes with a natural release for the same flavorful soup base in less time.
- Roasted Veggie Base: Roast the vegetables first with olive oil for a deeper, caramelized flavor.
How to Make Slow Cooker Vegetable Stock
This homemade vegetable stock is as simple as it gets.
Add all ingredients into the base of a slow cooker and cook on HIGH for 7 hours.
Remove large pieces with a slotted spoon, then carefully run the remaining broth through a strainer into a large measuring cup or bowl.
Store in airtight containers.
Hint: No need for perfect cuts, large chunks give plenty of flavor.
Recipe Tips
- Use a Fine Mesh Strainer: Ensures a clear broth without small bits of vegetables.
- Don’t Skimp on Herbs: Fresh parsley, thyme and bay leaf add an extra layer of flavor.
- Cook Long Enough: Let it simmer for the full 7-8 hours to pull maximum flavor.
- Cool Before Storing: Always let the stock cool before transferring to jars or freezer bags.
For the perfect way to make your Thanksgiving leftovers stretch even further, try making our Slow Cooker Turkey Stock.
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Storage Instructions
- Refrigerator: Store in mason jars or airtight containers for 3-4 days.
- Freezer: Pour cooled broth in freezer bags or freezer-safe containers for up to 3 months. Lay bags flat for easier storage in the freezer.
- Reheating: Warm gently in a medium saucepan over medium heat or add as needed in your recipes.
Serving Suggestions
- Soup Recipes: Use as a flavorful base for your soups. We love it in our Italian Penicillin Soup, Split Pea Soup with Bacon and Turkey and Veg Soup.
- Rice Dishes: Perfect for cooking rice or quinoa with extra flavor. It's also great in our Coconut Milk Curry Lentils.
- Everyday Cooking: Use anywhere you would use vegetable or chicken stock.
Crock Pot Vegetable Stock Recipe FAQs
Yes, veggie scraps like carrot peels, onion skins and celery leaves make great stock. Just avoid bitter vegetables.
Skip cruciferous veggies like broccoli, cauliflower or Brussels sprouts, they can make the broth taste strong or bitter.
Use freezer bags laid flat or mason jars that do not narrow towards the opening and be sure to leave room at the top of the jar to prevent cracking.
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Slow Cooker Vegetable Stock
Equipment
- Slow Cooker
- Strainer
- Slotted Spoon
- Measuring Cups and Spoons
- Airtight Containers
Ingredients
- 8-10 cups water
- 4 carrots roughly chopped
- 4 stalks celery roughly chopped
- 3 yellow onions quartered
- 1 cup fresh parsley with stems
- 4 garlic cloves with skins
- 1 tablespoon sea salt
- 1 tablespoon black peppercorns
- ½ bunch fresh thyme
- 2 bay leaves
Instructions
- Add all ingredients into the base of a slow cooker and cook on HIGH for 7 hours
- Remove large pieces with a slotted spoon, then carefully run the remaining broth through a strainer into another bowl.
- Store in airtight containers.
Notes
- No need for perfect cuts, large chunks give plenty of flavor.
- To ensure a super clear broth, use a fine mesh strainer to remove small bits of vegetables.
- Using fresh parsley, thyme and bay leaf add an extra layer of flavor.
- Let it simmer for the full 7-8 hours to pull maximum flavor.
- Always let the stock cool before transferring to jars or freezer bags.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
Tina says
I’ve been wanting to make my own stock and this is delicious! Will definitely be making it from now on!
Eva Filer says
It is so nice to have on hand, but also to use up scraps! Glad you enjoyed it.
Abi says
Its time to say good bye to store-bought broth! I love how you explained the recipe clean and clear!
Eva Filer says
You’re welcome, thanks for the review. I hope you enjoy it.
Courtney says
I've been watching random carrots and celery tumble around my crisper drawer all week so it was nice to be able to put them to use in this stock! I ended up putting it all in the freezer so I can use it for the holidays.
Eva Filer says
We do that too, save them for when we have enough! It is nice to have a recipe to use up stuff versus wasting it away.
Eva Filer says
We love making homemade stock; this recipe has so much flavor. I often freeze parts I would otherwise throw away to gather a bunch of scraps to use for this recipe. It works out so well!