Title: Vegetable Stock
Categories: Mcdougall, Vegetarian, Stock
Yield: 4 Servings

5 c Water
1/2 c Spinach
1/2 c Tomatoes
1/2 c Turnips
1/2 c Onions
1/2 c Celery
1 Bay leaf
1 cl Garlic

Choose your own vegetables, even leftovers, if desired. Just make sure to
use twice as much liquid as vegetables.

1. Chop spinach and tomatoes, Slice turnips and onions. Chop celery.
2. Combine all ingredients in a large stockpot and bring to boil.
3. Remove any foam that might come to the top.
4. Reduce heat, cover and simmer slowly for 1 1/2 hours.
5. Strain, cool, cover, refrigerate or freeze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini