Easy Vegetable Stock

Ingredients

• 1 leek, washed and sliced
• 1 large onion, coarsely chopped
• 5 sticks celery, including tops, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 1 cup parsley chopped
• 2 bay leaves
• 2 teaspoons black peppercorns
• 10-12 cups water
• makes 8 approx. cups of liquid

Directions

1. Place all ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 45-50 minutes.
2. Strain liquid and store in fridge to use within 2-3 days, or freeze as suggested.
   
   Note: You can keep a supply of this stock in your freezer for up to 6-8 months. You can add anything you wish to it. Suggestions - shredded chicken and fresh vegetables, tofu and Japanese noodles and salad mix with sliced mushrooms. You create anything you want.