Vegetable stock

8 ingredients
4 steps

Ingredients

  • 10 cups water
  • 3 onions, chopped
  • 4 stalks celery, chopped
  • 4 carrots, peeled and sliced
  • 4 tomatoes, seeded and chopped
  • 4 cloves garlic
  • 1 bay leaf
  • 8 black peppercorns

Directions

  1. 1
    Place all the ingredients in a large saucepan and bring it to a boil.
  2. 2
    Lower the heat, simmer and cook uncovered for 30 minutes.
  3. 3
    Strain through a fine metal sieve and cool.
  4. 4
    This makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

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