2 medium onions, peeled and diced. (leaving the peel intact adds extra flavor, just wash and quarter the onion with peel on).
2 medium sweet potatoes, sliced into thick wedges
3 small garlic cloves, slightly crushed with the back of a knife.
2 large white potatoes, sliced into thick wedges
2 celery stalks, chopped coarse
2 fresh parsley sprigs, flat or curled
1 bay leaf
6 peppercorns, cracked or fresh ground pepper to taste
1/4 tsp Allspice
1/2 Tblspn salt
12 cups cool water
Cooking Instructions
Keep plenty of this quality vegetable stock on hand as the weather turns colder, you will use it often. One recipe makes 2 quarts, double or triple as needed.
Combine all ingredients into a large deep soup pot, bring to a slow boil, reduce to simmer and cook for 1 1/2 hours for best flavor stirring occasionally. (Do not cover) Let cool completely, then strain through a colander. Discard the solids. Covered and refrigerated, the stock will last for about 5 days, freeze in small cubes for soups and gravy as needed.
