Vegetable Stock Ingredients: 1 tablespoon olive oil. 1 large onion. 2 stalks celery, including some leaves. 2 large carrots. 1 bunch green onions, chopped. 8 cloves garlic, minced. 8 sprigs fresh parsley. 6 sprigs fresh thyme. 2 bay leaves. 1 teaspoon salt. 2 quarts water. Directions: 1 Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. 2 Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. 3 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. 4 Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea? Download This Recipe