Not hard at all. I have a mammoth 6 quart crock pot, so you might need to reduce the amounts of things if you have a smaller one.
This is a mishmash of a bunch of different recipes I found online with most of the ingredients doubled and a couple added. This stuff comes out really savory and a lot richer (not subtle at all) than other vegetable stocks I’ve tried before – and way better than anything I’ve ever had out of can.
- 2 small tomatoes, quartered
- 2 smallish sweet onions, quartered
- 1 bunch of celery, cleaned and w/ the butt chopped off. Leave the leaves!
- A bunch of carrots, chopped up.
- 1 tablespoon-ish of salt
- 1 tablespoon-ish of minced garlic
- 1 teaspoon of dried oregano
- 1 squirt of Sriracha
- 2-4 peppercorns (I put in 3x that many and it’s really peppery – it’s good, but a little goes a long way).
- Put everything in the crock pot
- Fill your crock pot up with water, almost to the top but not quite.
- Cook on low for 6-7 hours
- Strain out all the bits – mine came out a little cloudy, probably because of the tomato. If you care about that, then you might want to strain it through a coffee filter or cheesecloth.
- Let cool for 30 minutes
- Put it in the fridge
- Make something awesome with it later, or just drink it and get superpowers.
It ended up producing a little over a liter of stock – I think using fewer vegetables would have been just as effective and produced more stock.
I’m making 15 Bean Soup with mine, but you could use it for pretty much anything, or just drink it right up. We had more than would fit in the container for the fridge, so Jen and I both had a mug and it was great!