Vegetable Stock Rock

Ingredients

• 1 teaspoon olive oil
• 2 carrots
• 2 sweet white onions
• 5 chopped green onions
• 2 celery ribs
• 5-8 sprigs fresh parsley
• 3 sprigs fresh basil
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 8 cups purified water

Directions

1. 1

   Chop the carrots, celery, and onions into 1 - 2 inch sized pieces.

2. 2

   Heat the oil in a stock pot to medium-high. Then add in carrots, onions, and celery.

3. 3

   Add in the black pepper and salt. Stir for 5 - 10 minutes.

4. 4

   Add in the parsley, basil, bay leaves, and water.

5. 5

   Bring to a oil, and reduce the heat to low - medium, and let it simmer.

6. 6

   Skim off the foam every once awhile.

7. 7

   Let this cook for 45 minutes to 1 hour. Then strain the vegetable soup stock from the veggies. Gently squeeze the veggies to extract the soup stock.