Vegetable Stock - cooking recipe

Ingredients

2 large potatoes, thickly sliced
2 to 3 medium onions, quartered
3 to 4 medium carrots, thickly sliced
1 celery stalk, chopped
1 apple or pear, quartered
1 to 2 bay leaves
6 peppercorns
2 1/2 qt. water

Preparation

Scrub and cut vegetables and apple or pear.
Place in a stockpot with the bay leaves, peppercorns and water.
Cover; bring to a boil and simmer for 1 hour or more.
Strain the stock through a colander, pressing out the liquid from vegetables.
Vegetable stock will keep in refrigerator for 3 to 4 days.