Basic Vegetable Stock from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 Spanish onion
• 2 turnips
• 6 large carrots
• 2 quarts water or light vegetable stock
• 2 ounces dried beans, soaked overnight
• 2 tablespoons olive oil
• 2 tablespoons butter or margarine
• 3-4 trimmings from a cauliflower
• 4 stalks celery
• 2 large leeks
• salt and freshly ground black pepper
• sugar
• 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)