Vegetable Stock

Ingredients :

· 6 cups water

· 1 large sweet potato, diced

· 2 to 4 celery stalks, chopped

. 2 carrots cleaned, cut and sliced

· 2 large leeks, cleaned and sliced

· 1 large onion, chopped

· 1/2 cup chopped parsley

· 2 to 4 cloves garlic

· 2 bay leaves

· 1/4 tsp. pepper

· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.

2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.

3. Pour mixture through a strainer, discarding solids. Refrigerate until use.

4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.