Vegetable Stock

Directions

1. 1
   Heat the oil in a large stockpot over medium heat.
2. 2
   Add the onion, celery, and carrots, cover, and cook until slightly softened, about 5 minutes.
3. 3
   Uncover and add the water, garlic, parsley, bay leaf, peppercorns, tamari, and salt.
4. 4
   Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 hour to reduce the liquid and bring out the flavors of the vegetables.
5. 5
   Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon.
6. 6
   Discard the vegetables.
7. 7
   The stock is now ready to use.
8. 8
   If a stronger stock is desired, return the stock to a boil, and reduce the volume by one quarter.
9. 9
   If kept tightly covered in the refrigerator, the stock will keep for up to 3 days.
10. 10
    Alternatively, you can portion and freeze it for up to 4 months.