Vegetable Stock (Low Fat)

• 2 lbs carrots (peeled and chopped into about 2-inch pieces)
• 1 bunch celery (separate the leaves from the stalks)
• 4 large onions (quartered and leave the peel on)
• 3 large firm roma tomatoes (sliced in half)
• 1 large green bell pepper, seeded and quartered
• 1 large red bell pepper, seeded and quartered
• 1 large turnip, peeled and quartered
• 2 large parsnips (peeled and chopped into about 2-inch pieces)
• 14 cup vegetable oil (can use more) or 14 cup olive oil (can use more)
• 1 -2 head garlic (separate and peel the cloves)
• 2 large bay leaves
• 10 peppercorns
• 1 cup chopped fresh parsley
• 5 -6 quarts water
• 3 -4 vegetable bouillon cubes (use Knorr for this) (optional)
• salt

1. Set oven to 400F.
2. Prepare a roasting pan (large enough to hold the veggies).
3. Separate the leaves from the celery stalks, set aside the leaves and coarsely chop the stalks into about 2-inch pieces).
4. Place the carrots, celery stalks, tomatoes, turnips, parsnips, bell peppers and the cloves from ONE bulb of garlic into the roasting pan; toss with oil.
5. Roast for about 1 to 1-1/2 hours, stirring occasionally with a wooden spoon every 15 minutes until the veggies are browned and caramelized.
6. After the veggies are caramelized, transfer to a large pot along with the remaining uncooked garlic cloves, celery leaves (chopped) bay leaves, peppercorns and parsley; add in the water and bouillon powder; bring to a boil and simmer covered for 1-1/2 hours.
7. Uncover and simmer over low heat for another hour or more or until reduced by almost half.
8. Season with salt.
9. Cool to room temperature then place the broth (with the veggies and all ingredients left in it) in the fridge overnight.
10. Strain the cooled stock through a large colander.

carrots, celery, onions, roma tomatoes, green bell pepper, red bell pepper, parsnips, vegetable oil, garlic, bay leaves, peppercorns, parsley, water, salt

Taken from www.food.com/recipe/vegetable-stock-low-fat-190133 (may not work)