Roasted Vegetable Stock

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 cup carrot, peeled and chopped
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup sweet potato, peeled and coarsely chopped
• 1 cup fresh tomatoes or 1 cup canned tomato, chopped
• 5 garlic cloves, minced
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 1/2 teaspoon whole black peppercorn
• 1/2 teaspoon salt
• 10 1/2 cups water

Recipe

• 1 preheat oven to 400 degrees fahrenheit.
• 2 combine all ingredients, except water, in a nonreactive 9 x 12 inch baking pan and toss well to lightly coat with the oil.
• 3 bake, uncovered, for 30 to 45 minutes, stirring occasionally, until the vegetables are tender and browned.
• 4 transfer the roasted vegetables to a large nonreactive soup pot.
• 5 add 1/2 cup of the water to the baking pan, stir to deglaze the juices, and add them to the soup pot.
• 6 add the remaining 10 cups water; cover; bring to a boil.
• 7 lower the heat and simmer for 30 minutes.
• 8 strain.
• 9 use the stock right away, refrigerate in a sealed container for four days, or freeze for up to six months.