The vegetables which include 5 carrots, 5 ribs celery, 2 leeks (halved and rinsed for grit), 4 onions, 2 Roma tomatoes, 2 cloves of garlic, a handful of parsley with stems are coarsely chopped and then placed into a stock pot. 2 bay leaves and some fresh oregano and thyme are added along with 4 quarts of water poured on top. Bring to a boil, lower to a simmer, the cover and cook for about 45 minutes. Allow stock to cool, then strain. That's it. Pretty simple, right?
This week, the stock will be a base for vegetarian black bean chili, but the potential uses are broad and this stock gets used up very quickly around our house. So while its winter outside, it smelled a bit like a vegetable garden inside. Cooking tends to make us smile around here, see?