Slow Cooker Vegetable Stock
This recipe calls for the use of a slow cooker because it’s easy to “set it and forget it,” but you could also make it on the stovetop by simmering for 2-3 hours, stirring occasionally. Using scraps that might otherwise be wasted means that this stock is both environmentally friendly and cost-effective. You can use the stock in recipes like our Tuscan Bread Soup, or anywhere you’d ordinarily use broth. The stock will keep in the refrigerator for up to 5 days, and can be frozen for up to 6 months (we recommend freezing in either 1-cup or 1-quart portions, so you can easily defrost the right amount for cooking your favorite recipes). As an extra tip to help cut down on waste, try storing all your onion peelings and vegetable trimmings in a large bag in the freezer; that way, you can whip up a batch of stock whenever the bag fills up!
3 medium yellow onions, quartered, with peels OR 4 cups onion peels
6 cloves garlic
4 medium carrots, quartered, OR 4 cups carrot peelings/ends
3 stalks celery, quartered, OR 2 cups of leaves and ends
2 cups mushrooms OR mushroom stems
1 red or orange bell pepper, quartered, OR 2-3 bell pepper cores
1 bay leaf
2 tsp. salt
1 tablespoon black peppercorns
12 cups water
1. Combine all the ingredients in the insert of a slow cooker.
2. Set to “low” for 8-10 hours.
3. Allow the stock to cool, then strain to remove the solids before using or storing.