large onions, halved
medium sized tomatoes, quartered
clove garlic, minced
bunch fresh parsley
Combine all ingredients in a six to eight-quart soup pot. Bring to a boil, reduce heat to low, cover and simmer one hour. Let stand 30 minutes and strain. Skim any film that may form. To make any of the stocks richer, increase the cooking time or reduce the cooked stock before boiling it until its volume is decreased by one-third to one-half.