Rich Veggie Stock

Cuisinart original

This stock makes a delicious base for all soups and sauces.


Makes about 8 cups


   large onion, cut into eighths
1 large leek, root end trimmed and
   washed, cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch
1 plum tomato, cut into quarters
3 medium-to-large carrots, peeled and
cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch
1 large handful fresh Italian parsley
1 small sprig fresh thyme
1 large garlic clove, crushed
½ teaspoon black peppercorns
8 cups water

Nutritional information

Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 6g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 25mg • fiber 1g


1. Put all ingredients into the cooking pot of
the Cuisinart® Multicooker.
2. Set to Slow Cook on Low for 12 to 16
3. Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
**Stock will keep in refrigerator for up to one
week, or two months in a freezer.