Time
prep 0:15
total 3:15
Ingredients
| 1-1/4 gal. | water | | 2 | lg. onions, peeled and quartered | | 4 cloves | garlic, peeled | | 4 | celery, thickly sliced | | 4 | lg. carrots, scrubbed, thick sliced | | 2 | lg. potatoes, coarsely cubed, unpeeled | | 2 | leeks, white parts only | | 2 to 3 sprigs | parsley, large | | 2 | bay leaves | | 10 | whole peppercorns | | 4 tbsp. | soy sauce |
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Instructions
Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables.
Author's Comments
Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.
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soups, vegetable stock