Vegetable Stock Recipe

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Vegetable stock is easy to make and can be froze for convenience.

1 gallon cold water
3 celery ribs
3carrots
1 onion
1 onion
1 parsnip
1 teaspoon whole black peppercorns
1/2 teaspoon whole thyme leafs (dry)
1 bunch of parsley (fresh)

Combine all ingredients in a large stock pot and simmer for 2 hours. Strain and use as needed.

Makes 12 -13 cups stock
Recipe by Brian Johnson

Posted in Soup Recipes