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Vegetable Stock

4 cups water

2 cups chopped celery stalks with leaves

1 large onion, chopped

1/2 cup chopped cabbage

1 large carrot, diced

6 peppercorns

1 bay leaf

1/2 teaspoon salt

1 (6-ounce) can tomato juice

1. Combine all ingredients in a large saucepan. Simmer, covered, for 1 hour.
2. Strain in a cheesecloth-lined colander. Use cooked vegetables as desired.
3. If not using stock immediately, refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes 6 cups.