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Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
# Heat oil in a soup pot.
Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10 minutes, stirring frequently.
# Add salt and water and bring to a boil.
Lower heat and simmer, uncovered, for 30 minutes.
Strain.
Discard vegetables.
# Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings .
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Get the idea
Basic Vegetable Stock
# Chop scrubbed vegetables into 1-inch chunks.Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
# Heat oil in a soup pot.
Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10 minutes, stirring frequently.
# Add salt and water and bring to a boil.
Lower heat and simmer, uncovered, for 30 minutes.
Strain.
Discard vegetables.
# Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings .
.
.
Get the idea
RATE THIS RECIPE!
Easy
20 - 30 min
Very cheap 
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