Basic Vegetable Stock

• 8 carrots, scrubbed and coarsely chopped
• 6 stalks celery, coarsely chopped
• 3 onions, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 6 sprigs parsley
• 3 bay leaves
• 10 black peppercorns
• 1 tsp (5 ml) dried thyme leaves
• Salt, optional
• 12 (3 l) cups water

1. Large (minimum 6 quart) slow cooker
2. In slow cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste, if using, and water.
3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Strain and discard solids.
5. Cover and refrigerate for up to 5 days or freeze in an airtight container.
6. VARIATION
7. Enhanced Vegetable Stock
8. To enhance 8 cups (2 l) Basic Vegetable or prepared stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste, 1 tsp (5 ml) celery seeds, 1 tsp (5 ml) cracked black peppercorns, 1/2 tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine.
9. Bring to a boil.
10. Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.

carrots, stalks celery, onions, garlic, parsley, bay leaves, black, thyme, salt, water

Taken from www.cookstr.com/recipes/basic-vegetable-stock-4 (may not work)