Crock Pot Vegetable Stock

It’s the easiest recipe for soup season, a great way to reduce food waste and a homemade option that beats store-bought every time. Make a big batch for meal planning or to freeze for future dinners.

This stock acts as the perfect base for vegetarian recipes like our Roasted Butternut Squash Soup and Pumpkin Carrot Soup.

• Hands-Off Cooking: The slow cooker does all the work with minimal effort.
• Simple Ingredients: Made with common veggies, fresh herbs and pantry spices.
• Reduces Food Waste: Perfect use for vegetable scraps like carrot peels, celery tops and onion skins.
• Make-Ahead Friendly: Stores well in the fridge or freezer for later use.

This homemade vegetable broth uses fresh ingredients and kitchen staples for a flavorful stock.

See the recipe card below for the exact quantities of each ingredient.

• Water: Forms the base of the stock and extracts flavor from the vegetables.
• Carrots: Add sweetness and balance to the broth.
• Celery Stalks: Provide savory depth and aroma.
• Yellow Onions: Essential for a strong, flavorful stock.
• Garlic Cloves: Cooked with skins on for a subtle, earthy note.

You'll want a 6 or 8-quart slow cooker, strainer and/or slotted spoon, measuring cups and spoons, and airtight containers. Make sure you get the straight mason jars if freezing, they have less chance of cracking in the freezer.

• Vegetable Scraps: Save onion peels, carrot ends, mushroom stems and celery leaves in a freezer bag and use instead of whole vegetables.
• Cruciferous Vegetables: Skip strong veggies like broccoli or Brussels sprouts, which can make the broth bitter.
• Instant Pot: Pressure cook on high for 45 minutes with a natural release for the same flavorful soup base in less time.
• Roasted Veggie Base: Roast the vegetables first with olive oil for a deeper, caramelized flavor.

This homemade vegetable stock is as simple as it gets.

Add all ingredients into the base of a slow cooker and cook on HIGH for 7 hours.

Remove large pieces with a slotted spoon, then carefully run the remaining broth through a strainer into a large measuring cup or bowl.

Store in airtight containers.

Hint: No need for perfect cuts, large chunks give plenty of flavor.

• Use a Fine Mesh Strainer: Ensures a clear broth without small bits of vegetables.
• Don’t Skimp on Herbs: Fresh parsley, thyme and bay leaf add an extra layer of flavor.
• Cook Long Enough: Let it simmer for the full 7-8 hours to pull maximum flavor.
• Cool Before Storing: Always let the stock cool before transferring to jars or freezer bags.

For the perfect way to make your Thanksgiving leftovers stretch even further, try making our Slow Cooker Turkey Stock.

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Pumpkin Cold Foam

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• Refrigerator: Store in mason jars or airtight containers for 3-4 days.
• Freezer: Pour cooled broth in freezer bags or freezer-safe containers for up to 3 months. Lay bags flat for easier storage in the freezer.
• Reheating: Warm gently in a medium saucepan over medium heat or add as needed in your recipes.

• Soup Recipes: Use as a flavorful base for your soups. We love it in our Italian Penicillin Soup, Split Pea Soup with Bacon and Turkey and Veg Soup.
• Rice Dishes: Perfect for cooking rice or quinoa with extra flavor. It's also great in our Coconut Milk Curry Lentils.
• Everyday Cooking: Use anywhere you would use vegetable or chicken stock.

Yes, veggie scraps like carrot peels, onion skins and celery leaves make great stock. Just avoid bitter vegetables.

Skip cruciferous veggies like broccoli, cauliflower or Brussels sprouts, they can make the broth taste strong or bitter.

Use freezer bags laid flat or mason jars that do not narrow towards the opening and be sure to leave room at the top of the jar to prevent cracking.

Here are some more recipes you'll want to try!

Butternut Squash Feta Pasta

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