Homemade Vegetable Broth

Wash and peel 2 carrots, 2 turnips, 4 onions and 12 stalks of celery. Cut the carrots into rounds, the turnips into pieces, the celery into chunks and thinly slice the onions.

Place the prepared carrots, turnips, onions and 12 stalks of celery in a Dutch oven. Add 4 bay leaves, salt and black pepper to taste, then cover with 6 L of water.

Simmer over low heat, uncovered, for 1 hour, until all the vegetables are cooked and tender.