Seasoned Vegetable Broth
|Onions||2 , cut into wedges|
|Celery stalks||4 , thickly sliced|
|Carrots||3 , peeled and thickly sliced|
|White of leek||2 , washed and thickly sliced|
|Turnips||2 , peeled and cut into wedges|
|Zucchini||1 , ends trimmed, thickly sliced|
|Green pepper||1 , stemmed, seeded, and cut into chunks|
|Tomatoes||4 , seeded and coarsely chopped|
|Garlic||3 Clove (15 gm)|
|Italian parsley sprig||2|
|Fresh thyme/1 1/2 teaspoons dried thyme||1 Tablespoon|
Put all ingredients in a large stockpot.
Bring to a boil, then lower the heat and simmer, uncovered, very slowly for 2 hours.
Strain the stock, discarding the solids.
Let cool to room temperature.