Makes 10-12 Cups
16 C Water, filtered
1 ½ C Onion, chopped
1 ¼ C Carrots, chopped
1 C Celery, sliced
1 C Parsnip, sliced
¾ C Italian parsley, roughly chopped
& lightly packed
¼ C Garlic cloves, fresh (14 medium)
2 Tbl Thyme, fresh, chopped
2 Tbl Olive oil
1 tsp Black peppercorns, whole
3 Bay leaves (optional)
¼ C Nama Shoyu
- Place oil in a large stock pot on medium high heat. Add onion, carrot, celery and cook for 5-10 minutes, stirring constantly.
- Add the remaining ingredients and allow to simmer over medium heat for 40 minutes. Strain and use as needed in recipes. The longer you simmer your stock, the more concentrated and flavorful it will become
