Meatless Monday: Making veggie stock, via my slow cooker
I’m making homemade veggie stock. Veggie stock is a great base for meatless soups and stews. It’s chocked full of veggie goodness and way tastier than plain water.
What the heck do you put in a veggie stock? If that’s your question, the answer is simple….what do you have?
- I keep veggie scraps (your recipe calls for half of this or half of that, what happens to the other “half”? I save the other half, if I don’t plan to use it within a day, by freezing it.)
- I use frozen veggies, not the ones I have saved, pre-packaged frozen veggies.
- I use fresh veggies
I usually start with a base of onion, carrot, celery…sometimes I add bell pepper, artichoke stalks, kale, leeks, I’ve added zucchini. So really…what do you have?
Today I added
- pearl onions (1 package, frozen)
- 6 carrots (roughly chopped)
- 1 package of frozen chopped onion, green pepper and celery
- 1/2 of a stalk of celery, chopped (including the leafy bits)
- 1 bunch of green onions
- 2 bay leaves
- 2 TBSP parsley
- 2 TBSP sea salt (or less to taste)
- 1 tsp tarragon (or thyme)
- 2 TBSP chopped garlic
- enough water to cover the veggies (I fill the slow cooker as full as I can, more stock for me)
Cook on low for at least 6 hours or High for at least 4 hours. Turn off the slow cooker, cool slightly, strain the broth to remove the veggies. I mash the veggies and push as much of the flavor and liquid goodness out of them and into the stock, it adds thickness and deeper flavor to the stock.
You can convert this recipe for use on the stove top. Use 1 TBSP of oil to brown the onions and release the flavor of the spices, add the remaining ingredients and water (2 quarts or more) simmer (uncovered) on a medium heat for 30-45 min.
Cool, separate into 2-4 cup portions and freeze. I got 3 two cup containers and 2 four cup containers.
You just made your own veggie stock.
Just so you don’t wonder…….I also make a Spinach Quiche last night to serve for dinner tonight.
One word of caution on cleaning the slow cooker or pot after making veggie stock. Give the pot or crockery a pre-soak & pre-washing before putting it in the dishwasher. I failed to do this and am now having to rewash everything with a little vinegar. Everything in my dishwasher smells like veggie stock. Not cool. So save yourself the extra washing…pre-soak, give it a good scrub, then wash it in the dishwasher.
- Posted in: blogging ♦ Cooking ♦ dinner ♦ Family ♦ food ♦ gardening ♦ homemaking ♦ lunch ♦ Meal planning ♦ meatless ♦ meatless monday ♦ slow cooker
- Tagged: Bay leaf, Bell pepper, Carrot, Celery, cook, meatless, meatless Monday, Onion, Slow cooker, stock, Stock (food), Tablespoon, vegetarian, veggie stock