1 large onion, thinly sliced
1 large leek, trimmed and washed, green and white parts chopped
4 cloves garlic, crushed
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 large potato, peeled and coarsely chopped
1 large vine-ripened tomato, peeled, seeded, and coarsely chopped
6 sprigs parsley
1 bay leaf
1/2 teaspoon whole black peppercorns
9 cups water

Preparation:
Place all the ingredients into a large stock pot. Cover your ingredients with the water, bring to a boil and let simmer for about an hour. Cool your stock, then press the remaining vegetable pulp through a strainer. That's all there is to it. You've just made vegetable stock.

This recipe yields eight 8 oz servings.

Each serving contains approximately: Calories: 39 Total fat: 0g, Saturated fat: 0g, Carbohydrates: 9g, Protein 1g, Cholesterol: 0mg, Sodium: 36mg