Vegetable Stock

Ingredients:

• 1Tbsp olive oil
• 5 cloves garlic, minced
• 2 large onions, chopped
• 3 carrots, chopped
• 8 cups water
• Frozen vegetable scraps (2-3 cups is a good amount)
• A few sprigs of parsley
• Salt

Instructions:

Heat the olive oil in a large Dutch oven or stockpot over medium heat.

Add the garlic, onions and carrots.

Cook until softened, about 5 minutes, stirring often.

Add the water, frozen vegetable scraps and parsley.

Reduce heat to low and simmer, partially covered, for 45 minutes.

Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.

Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer.

Freeze in two cup portions for individual use each time.