Slow Cooker Italian Vegetable Stock Recipe

Saturday, October 11, 2014
Here is a great vegetable stock I make lots of and freeze.

You can use it in many recipes, stews, gravy to add a ton of flavor to your dish no matter what it is.

Great for any kind of soup as well. Strain this one for flavoring rice dishes or even pasta.

Healthy and something quick for after school just adds some boiled pasta, grating cheese and you have a delicious healthy meal for lunch or dinner.

Many recipes require a full-bodied broth well here it is!

Slow Cooker Italian Vegetable Stock Recipe

1 onion coarsely chopped

1 leek chopped

2 carrots peels and chopped

2 celery ribs with hearts chopped

2 medium turnips peeled and sliced

5 large fresh beefsteak tomatoes pureed

1 small bunch of Italian parsley chopped

1 teaspoon dried or fresh oregano

2 fresh basil leaves

4 cloves whole garlic

salt, pepper to taste

10 cups or more of cold water

Place everything in your slow cooker for 8 to 10 hours. Perfect for cooking overnight, ready in the morning to use. For freezing: cool, strain and freeze in small container for future uses. You can also use this as the perfect vegetable base for any soup. Just leave the vegetables in there and add boiled soup pasta of your choice, add some grating cheese on top. Delicious!

If you want to cook on top of the stove, simmer around 2 hours.

Note: great base to add cooked rice, pasta, soup starter and chicken dishes.

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