How to Make Vegetable Stock

How to Make Vegetable Stock

  Even if you’re cooking a vegetarian dish, it’s important to start with vegetable stock rather than adding more vegetables to the dish. It creates the background for all other flavors.

ServingsSERVES: 2 quartsPreparation timePREP: 10 min.Cooking timeCOOK: 3 slow cooker.


  • 2 quarts boiling water
  • 2 carrots, thinly sliced
  • 2 celery ribs, sliced
  • 2 leeks, white parts only, thinly sliced
  • 1 small onion, thinly sliced
  • 1 tablespoon black peppercorns
  • 3 parsley sprigs, rinsed
  • 3 thyme sprigs, rinsed, or 1 teaspoon dried
  • 2 garlic cloves, peeled
  • 1 bay leaf


1. Pour water into the slow cooker, and add carrots, celery, leeks, onion, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until vegetables are soft.
2. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
3. Chill stock, and then ladle stock into containers.

Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.