Recipe: Vegetable Stock, Slow-Cooker Style

8 carrots, scrubbed and coarsely chopped
6 stalks celery, coarsely chopped
3 onions, coarsely chopped
3 cloves garlic, coarsely chopped
6 sprigs parsley
3 bay leaves
10 black peppercorns
1 tsp dried thyme leaves
Salt, optional
12 c water

1. In slow-cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste if desired, and water.
2. Cover and cook on low for 8 hours or on high for 4 hours.
3. Strain, then discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container.

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