2 tablespoons olive oil
2 ½ cups onions, chopped (about 2 medium onions)
2 cups carrots, peeled and chopped (about 4 medium carrots)
2 cups celery stalks, sliced (about 4 medium stalks)
4 cloves garlic, peeled
2 quarts water
¼ cup fresh Italian parsley
1 teaspoon black peppercorns
½ teaspoon dried thyme
2 bay leaves
Makes: 0 Serving size: 4 ½ cups
1. In a large saucepan, heat oil over medium heat. Add onions, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally.
2. Add water, parsley, peppercorns, thyme, and bay leaves. Increase heat to high. When it just comes to a boil, stir and reduce heat to medium-low. Simmer, uncovered, for about an hour.
3. Place a fine mesh strainer over a large pot. Carefully pour contents into the strainer. Reserve broth and discard solids. If freezing, allow broth to cool completely before transferring to freezer safe storage containers.