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Vegetable Stock

Ingredients for small batch:

12 cups of Water
1 large bundle of Celery chopped into large pieces
12 Carrots chopped into thick discs
1 large Onion chopped into chunky pieces
8 Stalks of Italian Parsley
2 Teaspoons of Salt
2 Teaspoons of whole Rosemary Seed
1 Teaspoon of whole Cumin
5 Bay Leaves

Ingredients for large batch:

48 cups of Water
3 pounds of Celery chopped into large pieces
2 pounds of Carrots chopped into thick discs
2 large Yellow Onions chopped into chunky pieces
20 Stalks of Italian Parsley
3 Tablespoons of Salt
2 Tablespoons of whole Rosemary Seed
1 Tablespoon of whole Cumin
12 Bay Leaves

Preparation:

Bring the water to a boil in a large stock pot.

Add all the other ingredients.

When the liquid resumes boiling adjust the heat to maintain a constant simmer.

Simmer the mixture for 2 hours then remove from heat and let it cool for about 30 minutes.

Strain the liquid with a fine cheese cloth or sieve to claim the broth.

The solids can be discarded or used for some other purpose.

Use the broth immediately, refrigerate it for short term storage, or freeze portions for long term availability.