Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Carrots; peeled and cut int -, canned italian plum
-o 2-inch pieces Tomatoes
2 md Onions; quartered 1 Bay leaf
3 Celery; with tops, cut into 1 Parsley; small bunch
-2-inch pieces 1/2 ts Salt
2 Tomatoes; peeled or drained

In a large saucepan or stockpot, place the carrots, onions,
celery, tomatoes, bay leaf, parsley and salt. Cover with 3 quarts of
water and bring to a boil over moderate heat. Reduce the heat to
moderately low and simmer for 2 hours. Strain before using. (The
vegetable stock can be cooled and kept covered in the refrigerator
for up to 3 days or frozen for up to 3 months.)

Makes about 6 cups.

Recipe from Food Wine, March, 1990.

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