Vegetable Stock Rock

Ingredients

• 1 teaspoon olive oil
• 2 carrots
• 2 sweet white onions
• 5 chopped green onions
• 2 celery ribs
• 5 -8 sprigs fresh parsley
• 3 sprigs fresh basil
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 8 cups purified water

Instructions

1. Chop the carrots, celery, and onions into 1 - 2 inch sized pieces.
2. Heat the oil in a stock pot to medium-high.
3. Then add in carrots, onions, and celery.
4. Add in the black pepper and salt.
5. Stir for 5 - 10 minutes.
6. Add in the parsley, basil, bay leaves, and water.
7. Bring to a oil, and reduce the heat to low - medium, and let it simmer.
8. Skim off the foam every once awhile.
9. Let this cook for 45 minutes to 1 hour.
10. Then strain the vegetable soup stock from the veggies.
11. Gently squeeze the veggies to extract the soup stock.