Ingredients: 1 teaspoon oil 2 carrots 2 white onions 1-2 celery stalks 5-8 strands parsley 2 bay leaves 1 teaspoon black pepper Salt 6-8 cups water Directions:1. Chop the carrots, celery, and onions into 1-2 inch sized pieces. 2. Heat the oil in a stock pot to medium-high. Then add in carrots, onions, and celery. 3. Add in the black pepper and salt. Stir for 5-10 minutes. 4. Add in the parsley, bay leaves, and water. 5. Bring to a oil, and reduce the heat to low-medium, and let it simmer. 6. Skim off the foam every once awhile. 7. Let this cook for 45 minutes to 1 hour. Then strain the vegetable soup stock from the veggies. Gently squeeze the veggies to extract the soup stock. |