Vegetable Stock Rock

• 1 teaspoon olive oil
• 2 carrots
• 2 sweet white onions
• 5 chopped green onions
• 2 celery ribs
• 5 -8 sprigs fresh parsley
• 3 sprigs fresh basil
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 8 cups purified water

1. Chop the carrots, celery, and onions into 1 - 2 inch sized pieces.
2. Heat the oil in a stock pot to medium-high.
3. Then add in carrots, onions, and celery.
4. Add in the black pepper and salt.
5. Stir for 5 - 10 minutes.
6. Add in the parsley, basil, bay leaves, and water.
7. Bring to a oil, and reduce the heat to low - medium, and let it simmer.
8. Skim off the foam every once awhile.
9. Let this cook for 45 minutes to 1 hour.
10. Then strain the vegetable soup stock from the veggies.
11. Gently squeeze the veggies to extract the soup stock.

olive oil, carrots, sweet white onions, green onions, celery, parsley, basil, bay leaves, black pepper, salt, water

Taken from www.food.com/recipe/vegetable-stock-rock-303863 (may not work)