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Parve
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours
Diets
2 onions
6 cloves garlic
4-5 celery stalks, diced
3-4 large tomatoes, cored and diced
2-3 large carrots, peeled and diced
1 bell pepper, diced
1 turnip, cubed
2 tablespoons Bartenura Olive Oil
1 bay leaf
1 teaspoon dried thyme
1/4 cup fresh parsley
salt and pepper
water
In a large stock pot, heat the olive oil on medium heat. Add the vegetables and spices and toss to coat. Cook for 3 to 4 minutes. Add enough water to generously cover the mixture. Cover the pot and bring to a boil. Reduce to a simmer and let it cook for at least 1 hour, up to 3 hours. Remove from heat and allow to cool.
Pour the broth through a fine-mesh sieve and divide among containers. May be frozen for later use.
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