Description

Store bought vegetable stock is very convenient, but homemade tastes so much better. Why buy it when it's so easy to make, more economical and so flavorful?

Ingredients

• 2 medium onions, halved
• 4 medium carrots, chopped
• 1 - 2 medium celery stalks, chopped
• leek or fennel tops, chopped
• 1 garlic bulb, halved
• handful fresh parsley
• 1 small bunch fresh thyme
• 3 bay leaves
• 2 t. sea salt
• 1 t. black peppercorns
• 10 - 12 c. water

Steps

1. Wash all vegetables well; drain; chop.
2. Place the onions, carrots, celery, leek tops, garlic, parsley, thyme, bay leaves, salt, pepper, and water in a large pot; bring to a boil over high heat. Reduce heat; cover; simmer gently, for 1 hour.
3. Strain in a fine mesh strainer; discard the vegetables. Season to taste.