|Cold water||3 Quart|
|Carrot||1 , peeled and chopped|
|Potato||1 , peeled and chopped|
|Onion||1 Large, chopped|
|Celery ribs||3 , chopped|
|White of leek||1⁄2 , chopped|
|Tomato||1 Small, chopped|
|Salt||1 Tablespoon (To Taste)|
|Garlic||2 Clove (10 gm), peeled|
|Chopped parsley||1 Teaspoon|
|Black peppercorns||1⁄2 Teaspoon|
1. In a large saucepan, bring 1 cup of the water to a boil over medium-high heat. Add the carrot, potato, onions, celery, leeks, tomatoes, and salt. Cook for 5 minutes, stirring occasionally.
2. Add the remaining 11 cups water to the pan, along with the garlic, parsley, and peppercorns. Bring to a simmer, reduce the heat to low, and simmer gently for 2 hours.
3. Strain the stock through a fine sieve into a bowl. Discard the vegetables. Let cool for 1 hour, and then pour the stock through a fine sieve again.
4. To store, cool, cover, and refrigerate for up to 3 days or freeze in 1 -cup quantities (for ease of use) for up to 3 months.