Source: dLife

A rich, delicious soup stock made with potatoes, celery, and allspice berries.

Servings

2 medium onions , peeled and quartered
2 sweet potatoes , thickly sliced
3 medium garlic cloves
2 large russet potatoes , thickly sliced
2 medium celery stalks , coarsely chopped
2 parsley sprigs
1 bay leaves
1 tsp black peppercorns
4 whole allspice
10 cup cold water

1 Combine all of the ingredients in a large soup pot, bring to a boil, then lower the heat, cover, and simmer for 45 minutes to an hour.
2 Strain the stock through a colander, pressing out as much liquid as possible. Discard or compost the solids.

Covered and refrigerated, this vegetable stock will keep for 3 or 4 days.