Hearty Vegetable Broth

5 qt Water
2 lg Onions peeled & quartered
4 Cl Garlic peeled
4 Celery thickly sliced
4 lg Carrots, scrubbed thickly s
2 lg Potatoes, scrubbed coarsely
2 Leeks, white parts only
2 Bay leaves
10 Whole peppercorns
4 tb Soy sauce

Source: The New McDougall Cookbook
Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.

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