4-6 large carrots peeled & cut in half
4-5 large stalks of celery
I large fennel bulb, remove stems and cut bulb in 1/4
I medium red & 1 medium yellow onion
2 vine tomato’s
3 red potatoes
2 large garlic cloves
Fresh Herbs:
3-4 Rosemary sprigs
Small bunch of thyme
Small bunch parsley
3-4 stems of Sage
3-4 stems of oregano
1 Bayleaf
Fresh ground pepper and generous sea salt
16 cups of water

Combine all the veggies and herbs in large stock pot — if you have a colander insert, great.
Bring stock to boil & then simmer 2-3 hours – lid partially on. Add additional sea salt & pepper to taste.

Stock is great to have on hand — something I do over the weekend as I plan the weeks menu. I used the stock to make a delicious risotto same day!

Feel free to use any additional veggies, like parsnips, or dark leafy greens!