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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.