Basic Vegetable Stock - cooking recipe

Ingredients

6 1/4 quarts water
1 1/2 lbs onions, chopped
1 1/2 lbs carrots, chopped
1 1/2 lbs celery, chopped
3/4 lb tomatoes, chopped
3/4 lb leek, chopped
1 clove garlic
sachet
1 bay leaf
6 sprigs parsley
2 sprigs thyme
3 whole black peppercorns

Preparation

Place water in stock pot and add vegetables, garlic and sachet.
Heat on high to simmering but do not allow to boil.
Reduce heat to low.
Skim whatever scum rises to surface.
Simmer, covered, for 3 hours, but do not stir.
Check occasionally to make sure stock isn't boiling and to skim surface if necessary.
Season with salt.
Cool; remove vegetables and strain stock.