Vegetable Stock/Broth

Ingredients:
Garlic - 2 cloves
Yellow onion - 2
Celery - 1 bunch
Carrots - 6 or so
Olive oil
Salt, Pepper
Dried Thyme
Water
Any other veggies or scraps you have hanging around.

I preface this recipe with this: when making veggie stock, you can add the ends of any of these veggies. I got this stock started one night while I was making dinner, so any veggie scraps (the tops of the carrots, I chopped the entire celery stalks, zucchini ends, green bean ends) were tossed in the stockpot.

Instructions: Pre-wash your veggies and dice them. In a large stockpot, put a drizzle of Olive Oil and your 2 garlic cloves (smashed), get that sizzling. Add your diced onion, celery, carrots, and a bit of salt. Cook for about 7 - 9 minutes over medium to high heat. Stir every so often, until carrots are soft. Add 64 ounces of cold water to the pot and bring to a rapid boil. Turn heat down to a simmer and add the thyme--do not be bashful with your thyme. Simmer the pot for 60 minutes and then let cool. (I cooled mine overnight in the fridge to let the flavors mix together.) Pour contents through a strainer and you now have veggie stock.