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 beef steak 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.