Ingredients:
2 quart

2 - 3 tsp. Olive oil
3 each Onions, large, rough chopped
3 each Carrots, large, peeled, rough chopped
4 stalks Celery, rough chopped
2 each Leeks, rough chopped
2 each Tomatoes, medium, rough chopped
6 - 8 each Garlic cloves

For the Bouquet Garni:
4 each Fresh thyme sprigs
1 each Bay leaf
1 each Rosemary sprig
1/2 bunch Parsley stems
8 each Whole black peppercorns
2 each Whole cloves
3 quarts Water

Method:
Preheat oven to 425 degrees F. Place vegetables on a heavy baking sheet or pan. Drizzle with olive oil. Roast vegetables for 35 - 45 minutes or until golden brown.

In a stockpot place roasted vegetables, thyme sprigs, bay leaf, rosemary, parsley stems, peppercorns and cloves. Add water. Bring to a boil. Reduce heat and simmer for 1 hour. Strain and discard solids. Cool and refrigerate until needed

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