Name: Vegetable Stock
Ingredients: 2 lbs. approx. Carrots, cleaned and roughly chopped; 2 lbs. approx. Onion, peeled and roughly chopped; 1 stock of Celery roughly chopped; 2 Leeks, white part and light green only, chopped; 1 can 28 ounces Tomatoes peeled; 6 to 10 sprigs Parsley; 2 to 3 Bay Leaves; 14 whole Peppercorns; 2 to 3 sprigs fresh Thyme; About 12 cloves of Garlic

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Vegetable Stock

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Ingredients

2 lbs. approx. Carrots, cleaned and roughly chopped
2 lbs. approx. Onion, peeled and roughly chopped
1 stock of Celery roughly chopped
2 Leeks, white part and light green only, chopped
1 can 28 ounces Tomatoes peeled
6 to 10 sprigs Parsley
2 to 3 Bay Leaves
14 whole Peppercorns
2 to 3 sprigs fresh Thyme
About 12 cloves of Garlic

Instructions

Makes 4 to 6 Quarts

Make sure all the vegetables are VERY clean. Place them in non-reacting (NO ALUMINIUM) stock pot. Cover the vegetables with cold water only cover them.
Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat and let infuse for 30 minutes.
Strain very carefully through a five sieve, discarding all the solids.