Vegetable Stock

Ingredients

• 16 cups water
• 4 cups roughly chopped yellow onions
• 3 cups roughly chopped celery
• 2 cups roughly chopped carrots
• 2 cups quartered tomatoes
• 5 cloves garlic, bruised
• 1 tbsp black peppercorns
• 8 sprigs fresh thyme
• 2 bay leaves

Directions

1. Add all ingredients to a large pot. Bring to a boil over medium-high heat. Reduce heat and gently simmer for 60 minutes.
2. Strain stock through a sieve into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.