Ingredients

1 TBLS olive oil

1 large onion

2 stalks celery, including some leaves

2 large carrots

1 bunch green onions, chopped

8 cloves garlic, minced

8 sprigs fresh parsley

6 sprigs fresh thyme

2 bay leaves

1 tsp salt

2 quarts water (8 cups)

Preparation

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 5-10 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, bell peppers, pea pods, chard, basil, etc etc