Vegetable Stock

Ingredients:

• 10 cups water
• 3 onions, chopped
• 4 celery stalks, chopped
• 4 carrots, peeled and sliced
• 4 tomatoes, seeded and chopped
• 4 cloves of garlic
• 1 bay leaf
• 8 black peppercorns

Method:

• Place all the ingredients in a large saucepan and bring it to a boil.
• Simmer and cook uncovered for 10-12 minutes.
• Strain through a fine metal sieve and cool.
• This makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.