Vegetable Stock (Crock-Pot)

Yield: 6 cups, cooking time: 3- 6 hours

·         1 large white or yellow onion, chopped

·         3 cloves garlic, cut in half

·         3 carrots, chopped

·         3 stalks celery, chopped

·         1 (14oz.) can crushed tomatoes

·         6 cups water

·         2 bay leaves

·         1 Tbsp. dried parsley

·         1 tsp. dried thyme

·         Piece of cheese cloth or mesh tea ball

Combine first 6 ingredients in crock pot. Place herbs in a mesh tea ball or make a bundle in a piece of cheese cloth and place in crock pot. Cook on low for 6 hours or on high for 3 hours. Remove herbs and strain out vegetables. Store stock in refrigerator for up to 1 week or freeze for up to 4 months.

Note: Stock will seperate as it cools and freezes, this is normal.
Note 2: I purposely did not put salt in this recipe because my husband is watching his sodium intake and I believe it doesn't need it. The stock is fantastic without it, but of course everyone is different.

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