Full-Flavored Vegetable Stock



  1. Put the soy sauce and all of the vegetables, the bay leaves, and the parsley in a stockpot with salt and pepper.
  2. Add 1 gallon water and turn the heat to high.
  3. Bring just to a boil and then lower the heat so that the mixture bubbles steadily.
  4. Cook, undisturbed, until the all the vegetables are very tender, at least 30 minutes.
  5. To develop more intense flavors, let the stock cook for up to 2 hours; check on it once in a while to make sure it's still bubbling.
  6. When the stock is done, turn off the heat and let it cool slightly.
  7. Put a strainer or colander over a pot and pour in the stock.
  8. Press down on the vegetables to extract as much liquid as possible from them.
  9. Sprinkle the stock with salt and pepper and discard the vegetables.
  10. Use the stock immediately or refrigerate it for up to 5 days or freeze it for up to 3 months.