Crock-Pot Veggie Stock
Recipe type: crock pot
Prep time: 
Cook time: 
Total time: 
Try this super-easy broth once, and you'll never go back to canned or packaged broth (unless you're really busy or out of homemade, then you'll buy it, I bet)
  • Frozen vegetable scraps to fill a 1 gallon resealable bag - nearly anything will work. Just make sure the vegetables are clean before freezing.
  • 1 or 2 root vegetables, such as turnips or celery root, scrubbed and quartered
  • Water
  • 4 dried bay leaves
  • Other herbs, as you like: marjoram, oregano, herbs de provence, thyme, etc.
  • Salt + pepper, to taste
  1. In a medium-large sized crock-pot, add the vegetables. Pour enough filtered water over the vegs until it just barely covers them all.
  2. Add the root vegetables, bay leaves, other herbs and salt + pepper.
  3. Turn the pot to high and let cook for 6-8 hours. (you can also cook this on the stove top. I prefer the crock-pot, 'cause I don't have to babysit it).
  4. Once the stock has cooled, pour it through a strainer to remove the big pieces.
  5. Then, you can pour it through cheesecloth or a clean dishtowel to refine it even more. (I get lazy and skip this step sometimes and it turns out just fine)
Recipe by Healthy Roots, Happy Life at