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