Vegetable Stock

Fill a stockpot half-full with cold water.

Add cleaned chunks of vegetables, such as celery, peeled carrots, banana peppers, onions (quartered), bay leaf, salt and pepper to taste, dried thyme sprigs.

Note: For a more flavorful vegetable stock, roast vegetables
on a baking sheet in a 350-degree oven for 45 minutes first.

Slowly heat stock to a boil.

When stock reaches boil, reduce to simmer and let cook for a minimum of one hour and a maximum of three hours.

Strain stock through a fine mesh strainer. Use in a favorite recipe.

Note: For a beef, chicken or fish stock, add bones to the stockpot.
The larger the bones, the longer the stock should simmer.