5 qt Water

2 lg Onions; peeled & quartered

4 Cl Garlic; peeled

4 Celery; thickly sliced

4 lg Carrots, scrubbed; thickly s

2 lg Potatoes, scrubbed; coarsely

2 Leeks, white parts only, was

Several large sprigs fresh p 2 Bay leaves

10 Whole peppercorns

4 tb Soy sauce

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994