Basic Vegetable Stock

I do this with what I've got on hand. I also keep a gallon bag in the freezer for veggie odds n ends and use that.

Basic Vegetable Stock
adapted from Vegan Planet by Robin Robertson, p 68

1 Tbsp olive oil
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 medium carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh parsley leaves
1 large bay leaf]
1/2 tsp black peppercorns
1 Tbsp tamari or soy sauce
salt

1. Heat oil and sauté onion, celery and carrots until softened, about 5 minutes. Add the water and remaining ingredients. Bring to a boil, then simmer, uncovered, for an hour to reduce the liquid and bring out the flavors of the vegetables. Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with the back of a large spoon. The stock is now ready to use and can be further boiled and reduced by 1/4, refrigerated for 3 days or frozen up to 3-4 months