Recipe for Basic Vegetable Stock 
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Yield:
1
Ingredients:
Amount Ingredient
1 med onion peeled, and
roughly chopped
1 x leek, greens included cleaned, and
roughly chopped
2 med celery stalks roughly chopped
2 med carrots roughly chopped
1 x bay leaf
2 x garlic cloves halved
1 med zucchini roughly chopped
2 cup chopped Swiss chard
Fresh flat-leaf parsley
Instructions:
Instructions: In large pot or stockpot, add 7 cups water and all ingredients. Bring to a boil, uncovered. Reduce heat, and simmer, partially covered, until flavor develops, about 45 minutes.

Strain, pushing vegetables against strainer to extract as much liquid as possible. Cool. Store in glass jars, and refrigerate for up to 3 days or freeze for up to 4 months.

This recipe yields 5 cups.

Comments: This is very tasty as is, or add other vegetables, such as sweet potatoes, parsnips or fennel, to enhance your winter-warming soup.

Yield: 5 cups

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