Vegetable Stock
- 4 cups water
- 2 cups chopped celery stalks with leaves
- 1 large onion, chopped
- 1/2 cup chopped cabbage
- 1 large carrot, diced
- 6 peppercorns
- 1 bay leaf
- 1/2 teaspoon salt
- 1 (6-ounce) can tomato juice
- Combine all ingredients in a large saucepan.
Simmer, covered, for 1 hour.
- Strain in a cheesecloth-lined colander.
Use cooked vegetables as desired.
- If not using stock immediately, refrigerate
in covered container for up to 1 week or freeze in measured portions
for easy use for up to 6 months.
Makes 6 cups.
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