Instructions: Trim off the root end and most of the green part of the leeks, wash very well, and chop them coarsely. Core, seed, and coarsely chop the bell pepper. Roughly chop the carrots, onions, celery, garlic, zucchini, tomatoes, cabbage, and medium-sized bunch of parsley.

Place the vegetables in a large stockpot and cover with cold water; youll need about 1 gallon. Place the pot over high heat and bring to a boil. Add the thyme, basil, bay leaves, and peppercorns, reduce the heat, and simmer the stock, uncovered, for 1-1/2 hours, skimming as needed.

Strain the stock into a bowl and cool to room temperature. Chill the stock and freeze it in plastic containers.

COUNTRY VEGETABLE SOUP (57 cals per cup) To 5 cups of High-Potassium Vegetable Stock, add a diced carrot, celery stalk, and parsnip. Simmer until the vegetables are tender, about 5 minutes. Serve with chopped scallion and a dash of vegetable seasoning.

(See "Spa Navy Bean Soup" for another soup that uses this stock.) From
Yield: "3 quarts"

NOTES : The spa serves one vegetarian meal a day. This stock is the robust basis for many soups and sauces on their menu. Its aromatic, especially when made with fresh vegetables.

Makes 3 quarts, 28

If you want to make your own vegetable stock and freeze it in two cup portions heres a flavorful stock to try.

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