Print

How To Make Vegetable Stock in Your Slow Cooker

Scale

Ingredients

Instructions

  1. Place veggies in a slow cooker and top with water until covered with a 1/2 inch of water.
  2. Stir in sea salt.
  3. Cook on low for 12-24 hours.
  4. Strain veggies into a bowl and reserve liquid in mason jars or airtight containers.
  5. Discard veggies (they will be too mushy to eat anyway!)
  6. Freeze for later use or use within one week.

Notes

*I keep my veggie scraps in a ziploc bag in the freezer and just dump these into the slow cooker. Ensure that you have at least a bit of onion in there for flavor and feel free to include the peels. Avoid using any scraps with seeds (i.e. bell peppers) but otherwise any veggie scrap is totally fine. The more greens you include (I love adding kale stalks!) and the longer you cook it for, the darker the stock.