Homemade Vegetable Stock In Your Crock-Pot

You know those sad, limp looking veggies that are hiding out in the crisper drawer of your fridge?  The ones that you look at and wonder where in the heck the time went.  Or what about those vegetable peelings and ends you cut off and toss in the garbage?  Well don't throw them out any more, use them to make your own homemade vegetable stock. It's so easy and cheap too!

Everytime you peel some veggies or decide that some are just a little too "ripe" to use, simply toss them in a gallon size zip-lock baggie and place it in your freezer.  Keep adding to it until your baggie is full, then make yourself some homemade stock.  Use the stock to make soups or use it instead of water when making quinoa, couscous or rice. 

Try not to make fun of my crock-pot ~ I know it's out dated! 

It will be 25 years old in April.

We received it as a wedding gift in 1986 and it just keeps on going :)

Homemade Vegetable Stock

Gallon-size freezer bag full of vegetable peelings, ends, etc.

Water

Salt and Pepper

2 Bay leaves

Place the frozen vegetable peelings in your crock-pot and cover them with water.

Add salt, pepper, bay leaves or any other herbs you prefer.

Place crock-pot setting on low and cook for up to 12 hours.

Using a strainer, remove all the veggies and bay leaves from the broth. 

You can also strain it again using cheesecloth, but I never do.

You can use the stock immediately to make soup or freeze it for later.

Now wasn't that easy!