Yield: 2 quarts
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Parsley |
| ¼ teaspoon | Thyme |
| ½ teaspoon | Black pepper |
| 1 \N | Bay leaf |
| 2 larges | Carrots; slices |
| 2 \N | Stalks celery; sliced |
| 2 mediums | White onions; sliced |
| 2 larges | White or red potatoes; quartered |
| 1 large | Clove garlic |
| ½ teaspoon | Salt |
Put the prepared vegetables and herbs in a large pot and add water to cover. Bring the vegetables to a boil, uncovered. Lower the heat, cover and simmer 1½ hours.
Strain thru a colander for a thin broth or stock. For a richer broth, puree the mixture in a blender. From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-22-95