Wash, trim and peel the vegetables. Chop them into equal
Place all ingredients into a big stockpot, add cold water to
cover. Use enough water so they vegetables easily float, as
the stock cooks some of the water will evaporate. Using more
water will make a lighter bodied stock, less water will make a
more flavorful full bodied stock.
Bring the stock to simmer, cook for 45-60 minutes, until the
vegetables are soft. Drain & discard the vegetables. You can
keep the stock in the refrigerator for up to 1 week or freeze for
up to 2 months.