3 md Carrots -- cut in chunks
Celery stalks -- cut in
Chunks
3 md Onions -- cut in chunks
30 ml Garlic -- minced
1/3 c  Fresh parsley -- minced
Bay leaf
Whole peppercorns
1/2 ts Tarragon -- and/or other
Herb
6 c  Water
PER CUP
*cals
*gm dietary fiber
*mg sodium

Combine all ingredients in a large soup pot, and bring to a boil. Reduce
heat to simmer, cover and let cook for about 1 hours. You may strain the
vegetables out and use the clear brot, or put the stock in a blender and
puree for a thicker stock, adding a bit more water if necessary. Makes 8
cups. (You can add other veggies, such as parsnips, turnips, leeks, etc.,
if desired)