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.

Enhanced Variation

8 c vegetable stock
2 carrots, peeled and chopped
1 Tbsp tomato paste
1 tsp celery seeds
1 tsp cracked black peppercorns
1/2 tsp dried thyme leaves
4 parsley sprigs
1 bay leaf
1 c white wine

1. In a large saucepan, combine vegetable stock and all ingredients.
2. Bring to a boil. Reduce heat to low. Simmer, covered, for 30 minutes, then strain solids.

From 125 BEST VEGETARIAN SLOW COOKER RECIPES by Judith Finlayson