Instructions: Combine all ingredients in a large soup pot, and bring to a boil. Reduce heat to simmer, cover and let cook for about 1 hours. You may strain the vegetables out and use the clear brot, or put the stock in a blender and puree for a thicker stock, adding a bit more water if necessary.

Makes 8
cups. (You can add other veggies, such as parsnips, turnips, leeks, etc., if desired)

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