1 Tablespoon oil (sub with water if not using oil)
4 medium-sized carrots (not peeled), chopped
4 stalks celery (with leaves if available), chopped
1 medium-sized onion, with peels, chopped
Carrot greens from 1 bunch of carrots, chopped
4 whole garlic cloves, peeled and chopped
2 whole bay leaves
pinch salt & pepper
9 cups water
Optional: any other fresh or dried herbs that you would like to add
Optional: 3-4 Tablespoons tomato paste and/or 2-4 Tablespoons nutritional yeast
1. Heat a large pot over medium heat. Once warmed, add the oil (or water), carrots, celery, and onion. Sprinkle with the pinch of salt and pepper and sauté, stirring frequently, for about 5 minutes to allow the vegetables to soften, release their juices, and begin to brown. Stir in the garlic and sauté another minute, stirring frequently.
2. Add the water, carrot greens, bay leaves, and any additional herbs or spices you may be using. Increase heat to medium-high, cover with a lid, and allow to just come to a boil.
3. If using tomato paste and/or nutritional yeast, stir in now. Decrease heat to medium-low, cover loosely (with a cracked lid), and allow to simmer 60 minutes. If it simmers a little longer it will simply deepen the flavor.
4. Taste to see if any additional salt, pepper, herbs, or spices is needed.
5. Remove from heat and allow to cool slightly. Strain into storage container(s). (You can compost the solids or feed to chickens, pigs, etc.) Store in refrigerator 5 days or in the freezer for up to 4 months.