It's the only veggie stock recipe you'll ever need! Watch how your soups and broth will have more depth instead of settling for forced flavor when buying from the box!
Rough chop all the celery, yellow onions, carrots, garlic bulb, and ginger. Combine all roughly chopped vegetables, thyme, rosemary, sage, peppercorns, bay leaves, oil, salt, and 12 cups of water in a large pot. Simmer on low for 1 hour with the lid cracked. After simmering, cool the stock, then store it in the fridge for up to 4-5 days or in the freezer for up to 3 months.
