Ingredients
- 3 pounds assorted vegetables -- celery, - zucchini and onions (heavy on the onions)
- 1 tablespoon olive oil
- 1 gallon water
Directions
1. Wash, but do not peel the vegetables. Dice coarsely or slice
using the medium slicing blade of a food processor.
2. Saute in hot oil until vegetables are tender.
3. Combine the vegetables with water in a large pot; cover and bring
to a boil; uncover, reduce the heat, and cook at a rapid simmer until
the liquid is reduced by half.
4. Strain the stock, and discard the vegetables. Freeze the stock in
portions suitable for your family's needs.
Preparation time: 25 minutes, Cooking time: about 2 hours