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 g fat (59% calories from fat), 1 g protein, 7 g carbohydrate, 2 g fiber, 0 mg cholesterol, 31 mg sodium