Vegetable Stock

1. 1

   Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes.

2. 2

   Add any of the other suggested vegetables and continue cooking gently for another 5 minutes.

3. 3

   Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water.

4. 4

   Bring to a boil, then lower the heat and simmer for 20-30 minutes.

5. 5

   Turn off the heat and let it steep for a few more minutes.

6. 6

   Strain and cool.

7. 7

   It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.

No additional tips available.