Ingredients

2 each onions, yellow cut in 1/4’s
1 each onions, red cut in 1/4’s
5 each carrots cut in chunks
3 each leeks cut in chunks
3 each celery stalks, cut in chunk
1 clove garlic cut in half
1 each bay leaf

Cooking Instructions

Preheat the oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)