December 13, 2012
1 tbsp. olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 c. water
vegetable scraps (2-3 cups is a good amount)
2 bay leaves
A few sprigs of parsley and thyme
Salt and pepper to taste (omit these if you’re making stock).
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add garlic, onions, celery, and carrots. Cook until softened (about 5 minutes), stirring often. Add water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.