Vegetable Broth


	Vegetable Broth



	Ingredients -

	1 gallon Water 4 Tomatoes, seeded & coarsely chopped 4 Celery stalks, thickly sliced 3 Carrots, peeled 7 thickly sliced 2 Onions, cut into wedges 2 Leeks, white part only, washed & thickly sliced 2 Turnips, peeled & cut into wedges 1 Red or Green Bell Pepper, stemmed, seeded & cut into chunks 1 Zucchini, ends trimmed & thickly sliced 3 Cloves Garlic 2 sprigs of Italian Parsley 1 tablespoon Fresh Thyme or 1 1/2 tsp. dried thyme 2 Bay Leaves 10 Black Peppercorns

	Preparation:
	In a large stockpot combine water, tomatoes, celery, carrots, onions, leeks, turnips, bell pepper and zucchini. Add garlic, parsley, thyme, bay leaves and peppercorns. Bring to a boil over medium-high heat; reduce heat. Simmer, uncovered, for 2 hours. Strain and discard solids. Cool to room temperature. Makes 16 cups.