Great way to use vegetable 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 of Basil or sage
1 tbsp. Black peppercorns, cracked
1 tsp. Salt
6 qt Cold water.

Heat oil in a stock pot.
Add onions, carrots, celery, and garlic – cook for 8-10 minutes; it should slightly caramelize.
Don’t steam vegetables in the pot; cook over moderate temperature.
Add all the remaining ingredients and bring to a boil.
Turn down to a simmer and occasionally skim for 1 hour.
Strain and chill.

Feel free to change and adapt ingredients, using whatever is in season.
Adapted from Mustards Grill Cookbook

Vegetable Stock