Vegetable Stock With Low Sodium

• 3 medium onions, chopped
• 4 medium carrots, chopped
• 4 medium celery ribs, chopped
• 1 leek, chopped
• 2 medium sweet potatoes, chopped
• 2 medium red potatoes
• 5 garlic cloves, minced
• 1 dried bay leaf
• 4 fresh thyme sprigs
• 4 allspice berries
• 12 cups bottled sodium-free water, such as Deer Park

1. Bring everything to a boil in the water in a large stockpot, over high heat.
2. Reduce the heat and let simmer for about an hour or slightly more.
3. The liquid should reduce about halfway.
4. Strain the stock through a fine mesh, discarding the vegetables and especially the bay leaf.
5. The broth may be used immediately or it can be refrigerated or frozen for up to 3 months and thawed later.

onions, carrots, celery, sweet potatoes, red potatoes, garlic, bay leaf, thyme, berries, water

Taken from www.food.com/recipe/vegetable-stock-with-low-sodium-334800 (may not work)