Vegetable Stock

Ingredients :

• 6 cups water
• 1 large sweet potato, diced
• 2 to 4 celery stalks, chopped
• 2 large leeks, cleaned and sliced
• 1 large onion, chopped
• 1/2 cup chopped parsley
• 2 to 4 cloves garlic
• 2 bay leaves
• 1/4 tsp. pepper
• 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot.  Bring to a boil over medium-high heat.
2. Reduce heat to low.  Let it simmer, covered, for 1-1/2 hours.  Remove from heat.  Let it cool.
3. Pour mixture through a strainer, discarding solids.  Refrigerate until use.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.