1 tablespoon canola oil 1 large onion, chopped 1 large carrot, diced 10 cups water 1 cup coarsely chopped green leek tops 1 cup mushroom pieces 1 cup spinach leaves 1 celery stalk, sliced 1 turnip, diced 1/4 cup parsley, stems and leaves 3 fresh thyme sprigs 1 bay leaf 1 teaspoon salt 1/4 teaspoon freshly ground black pepper
Saute the onion, carrot, leek, mushroom, spinach, celery, and turnip in oil until vegetables are just soft, about 8-10 minutes. Add all ingredients to crockpot. Cover; cook on high for 6 hours or on low for 12 hours. Strain broth and discard vegetables.