Vegetable Stock

Ingredients

• 6 large yellow onions
• 6 carrots
• 1 bunch celery
• 2 parsnips
• 4 cloves garlic
• 2 tablespoons olive oil
• 6 medium plum tomatoes
• 1 bay leaf
• 6 sprigs fresh thyme
• 10 sprigs parsley
• 1 tablespoon freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    22 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 4 quarts

Preparation

1. Preheat oven to 450 degrees.
2. Peel onions and cut in chunks. Peel carrots and cut in large rounds. Trim celery and chop in one-inch pieces. Peel parsnips and cut in large rounds. Peel garlic and mince. Chop tomatoes.
3. Toss vegetables and garlic with oil and spread on a baking pan. Put in oven and roast for about an hour or until nicely browned. Stir occasionally to release steam.
4. Remove vegetables from oven, place in large, deep pot, add water to cover, add herbs and pepper.
5. Simmer for three hours. Cool and strain.