Basic vegetable stock

This recipe makes enough stock for two pots of soup. If desired, freeze stock in 5-cup batches for later use.

• 4 carrots, cut in 2 inch pieces
• 3 whole stalks celery, cut in 2 inch pieces
• 2 large onions, peeled and quartered
• 1 cup chopped leeks
• 1 cup mushroom stems
• 1 14.5-ounce can unsalted peeled tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, peeled
• 3 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 peppercorns
• 20 cups cold water

Place all ingredients in large, deep stockpot. Simmer until carrots are tender, about three hours. Strain before serving.

Makes 10 cups.

Per 1-cup serving: 20 calories, 0g protein, 2g fat, 0g cholesterol, 5mg sodium, 0g fiber