Vegetable Stock Recipe
Ingredients
2 Spanish onions, quartered
3 carrots, sliced into chunks
2 stalks celery, including greens, sliced
3 potatoes, quartered
8 sprigs fresh parsley
4 cloves garlic
4 sun-dried tomatoes
2 bay leaves
12 black peppercorns
8 cups cold water
Salt
Directions
1. Combine all the ingredients except salt in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 1 hour, stirring occasionally.
2. Strain the soup and discard the vegetables, bay leaf, and peppercorns. Add salt to taste.
3. Cover and refrigerate until ready to use.
2. Strain the soup and discard the vegetables, bay leaf, and peppercorns. Add salt to taste.
3. Cover and refrigerate until ready to use.
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