Place all ingredients in a large soup pot, cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Strain to remove the vegetables and discard them. Use the stock as a base for soups, and stews.
Makes approximately 12 cups vegetable stock. Can be placed in plastic containers and frozen for future use.
Per serving - 70 calories, 5 gram fat (59% calories from fat), 1 gram protein, 7 gram carbohydrate, 2 gram fiber, 0 milligram cholesterol, 31 milligram sodium