Best Ever Very Veggie Stock

Homemade vegetable stock should be a staple in every kitchen. It can be timely, but it's results rival those of store bought cans/tetra boxes and has so many uses in everyday dishes! A batch this size will yield enough to make more then a few soups/stews and still have leftovers to freeze away!

3 stalks        Celery, cut into chunks
1 stalk          Leek, green and white parts, chopped
3                  Green onions, chopped
1                  Large onion, cut into quarters
3-4              Carrots, cut into chunks
3                  Tomatoes, quartered
1 cup            Fresh mushrooms, sliced
1                   Yellow pepper, cut into strips
3 cloves        Garlic, minced
2 T               Lemon juice
2 T               Soya sauce
1 T               Peppercorns
4                  Bay Leaves
                    Fresh Parsley sprigs
1 t                Garlic salt
                    Salt & Pepper to taste
1 t                Thyme
10 cups        Water
1/2 cup         Dry white wine

Prepare and combine all vegetablesand garlic in a large stock pot. Add water to pot.
Bring water to a slow boil, adding in lemon juice, wine, soya sauce and spices. Continue to boil for 20 minutes.
Reduce heat to low and simmer for 3-4 hours.
Strain broth through a cheesecloth into a large bowl. Refridgerate for up to 3 days, freeze up to 6 months.

Stay tuned for my recipe for very veggie stew using this stock as my base!

Note: I chopped my veggies rather carelessly for this stock. Should you want to make a from scratch soup out of this recipe, simply cut the vegetables into bite size pieces and cook for 1 1/2 - 2 hours. Boil barley, noodles or rice in a seperate pot and put into your bowl before you spoon in broth. Mmmm.