Vegetable Stock

         Yield: 4 Servings
Categories: Vegetarian, Stock

5 c Water 1/2 c Spinach 1/2 c Tomatoes 1/2 c Turnips 1/2 c Onions 1/2 c Celery 1 Bay leaf 1 cl Garlic Choose your own vegetables, even leftovers, if desired. Just make sure to use twice as much liquid as vegetables. 1. Chop spinach and tomatoes, Slice turnips and onions. Chop celery. 2. Combine all ingredients in a large stockpot and bring to boil. 3. Remove any foam that might come to the top. 4. Reduce heat, cover and simmer slowly for 1 1/2 hours. 5. Strain, cool, cover, refrigerate or freeze.