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Ingredients
- 3 large onions, halved
- 10 medium-sized carrots
- 8 medium sized tomatoes, quartered
- 1 clove of garlic, minced
- 5 stalks celery
- 1 bunch fresh parsley
- 16 cups water
Preparation
Step 1
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 stock richer, increase the cooking time or reduce the cooked stock before boiling it until its volume is decreased by one-third to one-half.