Vegetable Stock

1

In a large pot, combine onions, carrots, celery, leek (if using), garlic, parsley, thyme, bay leaves, salt, peppercorns, and water.

2

Bring the mixture to a boil over high heat, then reduce to a simmer and cover. Let it simmer gently for 1 hour.

3

After simmering, strain the stock through a fine mesh sieve, discarding the solids. Season the strained stock with additional salt, if needed.

Full recipe & nutritional value on foodfaithfitness.com