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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

Nutrition Info

37.4 calories carbohydrate: 5.9 g cholesterol: : - fat: 1.4 g fiber: 1.9 g protein: 1.3 g saturatedFat: 0.2 g servingSize: - sodium: 226.6 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
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.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
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?

6 cups

This is a good basic stock, and is perfect for vegetarians!