Ingredients
- 10 peppercorns (whole)
- 4 carrots
- 2 onions
- 2 potatoes
- 2 leeks
- 2 bay leaves
- 5 qt water
- 4 tb soy sauce
- 4 slices celery
- some garlic
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1to 2-cup containers for use in recipes calling for vegetable stock or broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994