Vegetable Stock

Preparation info

  • Difficulty


  • Makes about

    2 quarts

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • About 8 ounces (225 g) tomato trimmings (peels, cores, seeds)
  • Handful of dried mushrooms, or stems trimmed from 2 pounds (910 g) fresh mushrooms, washed well
  • Green tops from 2 leeks, washed well and chopped
  • ½ onion, peeled and cut in half
  • 3 carrots, chopped
  • Stems from 1 large bunch fresh parsley
  • Heel of 1 head celery, or 3 ribs, chopped
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves


Put all the ingredients in a large (6- to 8-quart/6-to 8-L) slow cooker and pour in 2 quarts (2 L) water. Cover and cook on high for 8 hours.

Set a fine-mesh sieve over a large bowl or pot and pour in the stock, pressing on the vegetables to extract as much of the stock as possible; discard the solids in the sieve. Let the stock cool to almost room temperature (you can set the bowl in a larger pan of ice water to speed the cooling), then refrigerate for up to 5 days or freeze for up to 6 months.