Ingredients (use vegan versions):

• 2 quarts water
• 1 onion
• 2-3 carrots
• 2-3 carrots
• 3 stalks of celery
• a few broccoli stalks
• 1 leek
• 5 cloves of garlic
• ~1 inch ginger
• 2-3 dried red chilies
• black pepper
• sage, thyme, oregano, basil, rosemary (fresh is best!)
• 2-3 bay leaves

Directions:

Chop the veggies into big chunks. Throw
everything into a great big pot. Bring to a
boil, then simmer until it tastes just right.
This will be an hour or two.

This makes an excellent stock for winter veggie
stews, the red chili and the ginger really round
out the flavor of the vegetables and herbs.

PS
This can be frozen for a long time!

Preparation time: ~2 hours

Serves:

Tags: Chili, Soup, Vegan, Vegetables