Diabetic Vegetable Stock

Recipe by Millereg
READY IN: 4hrs 25mins




  • Saute the chopped onions in a skillet until they are all brown and almost black.
  • Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.
  • In a crockpot, combine vegetables and water.
  • Bring to a simmer, skimming foam from surface.
  • Add parsley, bay leaves, and peppercorns.
  • Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
  • Taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be.
  • Strain stock through a fine sieve.
  • Stock keeps 3 days in the refrigerator or 1 month if frozen.