Vegetable Stock

 

• 2 onions, halved
• 4 carrots, cut into pieces
• 2 celery stocks, cut into pieces
• 1/2 fennel bulb and tops
• 1 head of garlic
• 1/2 bunch of parsley
• 1/2 a container of thyme (~0.35 oz)
• 3 bay leaves
• 2 tsp salt
• 1 tsp peppercorns
• 12 cups water

1) Combine all ingredients in a stock pot and bring to a boil. Turn heat to low (setting "4" for my stove) and simmer for 1 hour.

2) Strain the solid vegetable waste from the broth and store.

3) TIPS FOR FREEZING. Fill mason jars no more than half full. Refrigerate overnight to cool. Store in the freezer with lid somewhat loose until frozen, then tighten the lid. These steps will avoid mason jars bursting in your freezer.

Recipe stolen and adjusted from here.