Ingredients
- 10 medium carrots, rough chop
- 5 medium onions, rough chop
- 1/2 head of celery, rough chop, including leaves
- 1 tablspoon butter
- 5 black pepper corns
- 1 teaspoon tomato paste
- Vegetables (any bits and pieces of veggies you have around)
- 6 cups water (or enough to cover veggies)
How to Make
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Step 1: Melt the butter in a large saucepan; brown the veggies in the butter. Add all the other ingredients and cover with water; bring to a boil; cover and simmer for two hnours.
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Step 2: Strain off the liquid and leave to cool. The stock will keep in the frige for a few days, but I like to freeze it for future use unless I need to use it right away.
We hope you enjoy this recipe!
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