Vegetable Stock Rock

Directions

1. 1
   Chop the carrots, celery, and onions into 1 - 2 inch sized pieces.
2. 2
   Heat the oil in a stock pot to medium-high.
3. 3
   Then add in carrots, onions, and celery.
4. 4
   Add in the black pepper and salt.
5. 5
   Stir for 5 - 10 minutes.
6. 6
   Add in the parsley, basil, bay leaves, and water.
7. 7
   Bring to a oil, and reduce the heat to low - medium, and let it simmer.
8. 8
   Skim off the foam every once awhile.
9. 9
   Let this cook for 45 minutes to 1 hour.
10. 10
    Then strain the vegetable soup stock from the veggies.
11. 11
    Gently squeeze the veggies to extract the soup stock.