Great way to use vegetables trimmings, stretch your food dollar and add flavor to dishes.

1 tbsp. EVO
3 ea. Onion, chopped
3 ea. Carrot, chopped
2 ea. Celery stalks, chopped
5 ea. Garlic clove, smashed
1 cup Cabbage, chopped
1 head Romaine, chopped
1 ea. Leak, white and light green
1 ea. Potato, peeled and chop
2 ea. Tomatoes, chopped
2 sprigs Parsley
2 sprigs Thyme
2 sprigs Basil or sage
1 tbsp. Black peppercorns, cracked
1 tsp. Salt
6 qts Cold water.

Method:
Heat oil in stock pot.
Add onions, carrots, celery and garlic – cook for 8-10 minutes should caramelize a bit.
Don’t steam vegetables in pot, cook over moderate temperature.
Add all the remaining ingredients and bring to a boil.
Simmering while skimming for 1 hour.
Strain and chill
Adapted from Mustards Grill Cookbook

Vegetable Stock