Homemade Vegetable Stock

3 carrots, coarsely chopped
3 parsnips, coarsely chopped
3 onions, quartered
3 leeks, coarsely chopped
3 stalks celery, coarsely chopped
3 bay leaves
2 sprigs thyme
4 sprigs parsley
8 whole peppercorns
Water
Kosher salt to taste

NOTE: Can use any combination of herbs and spices to tailor the broth to the soup it will be used in. Try rosemary, safe, parsley, or chives. Also try other vegetables such at turnip, sweet potato, and mushrooms.

Add all ingredients to slow cooker and fill 3/4 full with water. Season with salt. Cook on LOW 10-12 hours or on HIGH 6-8 hours.

Strain stock and discard solids. Allow to cool to room temperature before refrigerating or freezing. Can also use immediately.

Makes 10-12 cups stock.

Adapted from Crockpot 365 Year-Round Recipes, p. 281.