Vegetable Stock - cooking recipe

Ingredients

4 medium onions
4 medium carrots
3 medium potatoes
2 medium parsnips, turnips or rutabagas
1 small head cabbage
1 Tbsp. olive oil
8 c. water
1 tsp. salt
1/2 tsp. dried dill weed or basil, rosemary or marjoram
1/4 tsp. black pepper

Preparation

Scrub all vegetables; cut off root and stem ends. Do not peel vegetables unless coated with wax. Cut onions into wedges. Cut carrots, potatoes, parsnips and cabbage into 2-inch pieces. In 6-quart Dutch oven, heat oil over medium heat. Add vegetables. Cook about 10 minutes or until vegetables are starting to brown, stirring frequently. Stir in the water, salt, desired herb and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.