Vegetable Stock | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 2 medium leeks
• 4 onions
• 6 carrots
• 3 stalks celery
• 1 small bunch parsley stems
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons large-leaf marjoram
• 1/2 teaspoon dried thyme
• 3 Turkish bay leaves (or 1/2 California bay leaf)
• 1 1/2 gallons cold purified water