What do we need:

• 2 Tablespoons olive oil
• 4-5 carrots, chopped
• 1 large onion
• 4-5 celery stocks, chopped
• 3 garlic cloves, roughly chopped
• 2-3 potatoes, chopped
• lots of fresh parsley
• 10 whole peppercorns
• 2 Tablespoons of tomato paste
• 1 Bay Leaf
• 2 teaspoons salt
• 1/4 cup soy sauce
• 1 gallon of water

Steps:

• Heat the olive oil in your stock pot and adding each vegetable as you get them chopped.
• Add the salt and peppercorns, bay leaf, parsley, soy sauce and tomato paste.
• Then add the water and cover.
• Once it comes to a boil, turn the heat down slightly.
• Simmer for 1 hour.
• After 1 hour test your seasonings (add salt if needed) and allow to continue simmering for another 30 minutes to concentrate the flavor.
• When your final 30 minutes are up strain the broth and vegetables.
• At this point you can put it into your refrigerator and freezer containers.

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