Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use it as a gravy base or soup stock, or any time you’d otherwise use a broth. It is convenient to make stocks and freeze them in batches for later use.

2 medium leeks
4 onions
6 carrots
3 stalks celery
1 small bunch parsley stems
1 tablespoon extra-virgin olive oil
2 teaspoons large-leaf marjoram
1/2 teaspoon dried thyme
3 Turkish bay leaves (or 1/2 California bay leaf)
1 1/2 gallons cold purified water

1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.

2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. Add 1 1/2 gallons of cold water. Also add the marjoram, thyme and bay leaves.

3. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour. 

4. Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables and cool, chill, or freeze the stock.

Makes 20 Cups

Nutritional Information
Per Serving:
36 calories
0 g sugar
0 g total fat (0 g sat)
0 mg cholesterol
7 g carbohydrate
0 g protein
2 g fiber
0 mg sodium