Go Back
–+ servings
Crock Pot Vegetable Stock with veggies all around
Print Recipe
5 from 4 votes

Slow Cooker Vegetable Stock

Crock Pot Vegetable Stock is rich and savory, slow-cooked with fresh veggies, herbs and spices for a homemade broth full of flavor.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Homemade Staples, Slow Cooker
Cuisine: American
Keyword: Broth, Crockpot, Homemade Staples, Slow Cooker, Soup, Stock, Vegetables
Servings: 1.5 litres
Calories: 200kcal
Author: Eva Filer

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

Calories: 200kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 4869mg | Potassium: 1213mg | Fiber: 12g | Sugar: 18g | Vitamin A: 30642IU | Vitamin C: 82mg | Calcium: 250mg | Iron: 4mg
QR Code linking back to recipe