Vegetable Stock (Crock Pot)

• 2 tomatoes, chopped
• 2 medium onions, cut up
• 4 medium carrots, cut up
• 1 turnip, cut up
• 1 stalk celery & leaves, cut up
• 1 medium potato, halved lengthwise and cut into 1/2 inch slices
• 6 garlic cloves, unpeeled
• 6 sprigs parsley
• 34 teaspoon salt
• 12 teaspoon thyme, crushed
• 14 teaspoon whole black peppercorn
• 1 bay leaf
• 6 cups water

1. In a 3 1/2, 4, or 5 quart crockery cooker combine the tomatoes, onions, carrots, turnip, celery, potato, garlic, parsley, salt, thyme, pepper and bay leaf.
2. Stir in the water.
3. Cover; cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours.
4. Strain stock through a large sieve or colander lined with 2 layers of 100% cotton chessecloth.
5. Discard the solids.
6. Makes 6 cups stock.

tomatoes, onions, carrots, celery, potato, garlic, parsley, salt, thyme, black peppercorn, bay leaf, water

Taken from www.food.com/recipe/vegetable-stock-crock-pot-299927 (may not work)