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Vegetable Stock ( Slow-cooker) - ww

Source of Recipe

Heartland Cooking - Crockery Favorites
Vegetable Stock


Makes 3 quarts non reduced stock

3 large carrots, peeled and quartered
2 large tomatoes, cored and cut into eighths
1 large yellow onion, peeled and quartered
1 parsnip, peeled and quartered
1 small head green cabbage, chopped
1 large russet potato, scrubbed and quartered
1 large sweet potato, scrubbed and quartered
1 large celery rib, quartered
1 large leek, white with 1-inch pale-green tops, well rinsed and cut in half lengthwise
3 large garlic cloves. sliced
2 T. chopped fresh basil leaves�OR�1 tsp. dried, crumbled
4 sprigs flat-leaf parsley
3 qts. Water
1 tsp. salt
1 tsp. whole black peppercorns

Put all ingredients in a 5 qt. or larger crock pot. Do not stir. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Strain stock into colander over large bowl, pressing vegetables to extract as much liquid as possible. Discard vegetables. If desired, cook stock, uncovered, in a saucepan on top of the stove over high heat until reduced by half. Refrigerate, covered tightly, for up to 3 days or freeze for up to 3 months.

1-cup equals: 25 calories�1 gm protein� trace fat (0 saturated)�5 gm carbohydrate�154 mg sodium�0 cholesterol�1 gm fiber ++++ WWP: 0