Vegetable stock

By Anonymous -
I know this is a super easy thing, but it's always good to have a good stock recipe on hand.

from "Mama Now Cooks Like This" by Susan Mendelson

2 medium leeks (I didn't have on hand, but I did have large bulb onions. I threw 4 into the pot, and omitted the other onions)
2 large onions
6 large carrots, chopped into large chunks
1 small bunch celery
1 yellow or red pepper, seeded and chopped into chunks
1 small bunch parsley
3 bay leaves
1 tsp. salt
1 tsp. dried thyme (optional)
16 c. cold water

Place all ingredients in large pot. Bring to a boil. Reduce and simmer, uncovered, for 1 hour.
Strain in colander. Chill or freeze until ready to use.

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