Char Hagner Montague, MI

Prep. Time: 10 Minutes
Cooking Time: 4–10 Hours

Ingredients

  • 2 tomatoes, chopped
  • 2 onions, cut up
  • 4 carrots, cut up
  • 1 stalk celery, cut up
  • 1 potato, cut up
  • 6 garlic cloves
  • dash of salt
  • ½ tsp. dried thyme
  • 1 bay leaf
  • 6 cups water

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine tomatoes, onions, carrots, celery, potato, garlic, salt, thyme, bay leaf, and water.
  2. Cover. Cook on Low 8–10 hours, or on High 4–5 hours.
  3. Strain stock through large sieve. Discard the solids.
  4. Freeze until needed (up to 3 months). Use for soups or stews.

Per Serving: 70 calories (0 calories from fat), 0g total fat (0g saturated, 0g trans), 0mg cholesterol, 75mg sodium, 15g total carbohydrate (3g fiber, 5g sugar), 2g protein, 100%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 6%DV iron.

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