Recipe courtesy of Mary Sue Milliken and Susan Feniger

Level:: Easy

Ingredients

2 tomatoes
1 onion, peeled
1 leek, trimmed and washed
2 shallots, peeled
4 garlic cloves, peeled
2 celery ribs, washed
1 carrot, trimmed and peeled
6 corn cobs, without kernels (optional)
1 parsnip, trimmed and scrubbed (optional)
1 fennel bulb (optional)
1 gallon water
1 small bunch parsley
1 small bunch fresh thyme or 1 teaspoon dried
2 bay leaves
3 whole cloves
2 tablespoons cracked black pepper
2 tablespoons salt, or to taste

Directions

In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.

My Private Notes

Name: Vegetable Stock
Ingredients: 2 tomatoes; 1 onion, peeled; 1 leek, trimmed and washed; 2 shallots, peeled; 4 garlic cloves, peeled; 2 celery ribs, washed; 1 carrot, trimmed and peeled; 6 corn cobs, without kernels (optional); 1 parsnip, trimmed and scrubbed (optional); 1 fennel bulb (optional); 1 gallon water; 1 small bunch parsley; 1 small bunch fresh thyme or 1 teaspoon dried; 2 bay leaves; 3 whole cloves; 2 tablespoons cracked black pepper; 2 tablespoons salt, or to taste