Vegetable Stock

• 2 tablespoons safflower oil
• 1 large onion, sliced
• 1 carrot, sliced (with greens)
• 1 stalk celery, sliced (w/grns)
• 1 tomatoes, cubed
• 1 potato, cubed
• 1 turnip, sliced (peel if waxy)
• 2 cloves garlic, halved
• 2 quarts water
• 1 cup water
• 1 bay leaf
• 1 sprig parsley
• 12 teaspoon black pepper

1. In a stock pot, heat oil.
2. Add onion, celery, tomato, potato, turnip, and garlic.
3. Cook until vegetables are tender, about 10 minutes.
4. Add remaining ingredients.
5. Cover, bring to a boil, reduce heat, and simmer 1 hour.
6. Strain stock and discard the vegetables, bay leaf, and parsley.
7. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

safflower oil, onion, carrot, celery, tomatoes, potato, garlic, water, water, bay leaf, parsley, black pepper

Taken from www.food.com/recipe/vegetable-stock-6850 (may not work)