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"Those who forget the pasta are condemned to reheat it."--Unknown

Homemade Vegetable Stock Recipe

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This recipe for Homemade Vegetable Stock is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 cups cold water
4 celery stalks cut into 3 inch pieces
2 large yellow onions quartered
2 large carrots cut into 4 inch pieces
2 tablespoons reduced sodium soy sauce
5 garlic cloves, crushed
2 teaspoons black peppercorns
8 thyme sprigs
8 flat leaf parsley sprigs
2 bay leaves

Directions:
Directions:
Combine all the ingredients in a 4-6 quart slow cooker. Cover and cook on low until stock is a pale golden color, about 5 hours. Pour the stock through a fine mesh strainer lined with cheesecloth into a bowl; discard the solids. Refrigerate the stock in an airtight container up to 2 weeks or freeze up to 1 year.

Number Of Servings:
Number Of Servings:
8 (serving size 1 cup)
Preparation Time:
Preparation Time:
10 minutes cook time 5 hours

 

 

 

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