Ingredients

1. 3 onions cut into large chunks
2. 2 large carrots
3. 3 celery stalks cut into large chunks
4. 6 crushed garlic cloves
5. 4 quarts water
6. 2 bay leaves

Steps

1. Place all the ingredients in a large pot and bring to a boil over high heat. Lower the heat and simmer uncovered for 30-60 minutes.

2. Remove the pot from the heat and strain the stock into a large bowl. Push against the vegetables to extract additional liquid. Discard the vegetables.

3. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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