Vegetable Broth

1 T. olive oil
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh parsley
1 large bay leaf
1/2 teaspoon black peppercorns
1 T. soy sauce

Saute onion, celery, and carrots in oil, about 5 minutes.

Add remaining ingredients, bring to the boil, and reduce heat to medium-low. Simmer uncovered for 1 hour.

Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with a back of a large spoon.

Will keep for up to 3 days refrigerated, or frozen for 3-4 months.