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2 tablespoon Oil
1 large Onion, Sliced
1 Carrot, Sliced
2 stick Celery, Stalk
1 Tomato, Cubed
1 Potato, Cubed
1 Turnip, Sliced
2 Garlic Cloves, Halved
2 quart Water
1 Bay Leaf
1 stick Parsley
½ teaspoon Black Pepper
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf and parsley.
1 large Onion, Sliced
1 Carrot, Sliced
2 stick Celery, Stalk
1 Tomato, Cubed
1 Potato, Cubed
1 Turnip, Sliced
2 Garlic Cloves, Halved
2 quart Water
1 Bay Leaf
1 stick Parsley
½ teaspoon Black Pepper
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf and parsley.
