Source: dLife

A basic vegetable stock that is ideal for adding pasta, rice, matzo balls, etc.

Servings

14 cup cold water
2 cup fresh chopped celery , with leaves
0.5 cup chopped parsley , fesh, coarsely
0.25 tsp black peppercorns
3 medium carrots , quartered
1 cup fresh sliced parsnip
1 large onion , quartered
1 bay leaves

1 Add all ingredients together in a large stockpot or Dutch oven and bring to a boil. Partly cover, lower heat, and continue to cook for 2 hours, keeping at a low simmer.
2 Drain liquid into a colander with a large storage bowl underneath. Dispose of vegetables. Wrap and refrigerate, or use immediately.

Can be made at anytime and kept on hand for up to 2 weeks in refrigerator or up to 6 months in freezer. Double the recipe to have extra.