5 qt Water 2 lg Onions; peeled & quartered 4 Cl Garlic; peeled 4 Celery; thickly sliced 4 lg Carrots, scrubbed; thickly s 2 lg Potatoes, scrubbed; coarsely 2 Leeks, white parts only, was Several large sprigs fresh p 2 Bay leaves 10 Whole peppercorns 4 tb Soy sauce 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 1- to 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
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