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4 celery stalks, chopped
4 large carrots, peeled and chopped
2 large yellow onions, peeled and sliced in half
1 bay leaf
12 stalks of dill or parsley
1 teaspoon of sea salt
8 whole peppercorns
8 cups of water
Combine all ingredients in a large stockpot and bring to a boil. Simmer for 30 minutes. Drain into a separate stockpot. Discard vegetables. Add stock to soups or freeze for later use.
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