Plus: More Soup Recipes and Tips
Combine all of the ingredients in a pot; cover with 12 cups of water. Bring to a boil over moderately high heat, then simmer over moderately low heat for 1 hour. Strain the stock.
The stock can be refrigerated for up to 1 week or frozen for up to 1 month.
Calories 16 kcal, Protein .4 gm, Carbohydrate 4 gm, Cholesterol 0, Total Fat .04 gm, Saturated Fat 0