Ingredients

makes about 8 cups

　　2 medium yellow onions, each cut into 8 wedges

　　3 carrots, coarsely chopped

　　2 ribs celery, coarsely chopped

　　1 leek (white and light green parts), coarsely chopped

　　4 sprigs of fresh parsley

　　4 sprigs of fresh thyme

　　1 fresh or dried bay leaf

　　1/4 teaspoon whole black peppercorns

　　

Step 1

In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the broth is flavorful, 30 to 45 minutes.

　　

Step 2

Strain the broth through a mesh strainer and discard the solids; do not press on the vegetables while straining or the broth will turn cloudy. Let cool.

　　

Step 3

Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

　　Eva's Kitchen