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Export 7 ingredients for grocery delivery
Step 1
Place all vegetables in stockpot. Add herbs, including garlic, bay leaves and rosemary, if using, peppercorns, cinnamon stick and all spice corns to the pot.
Step 2
Add 12 cups water and ½ teaspoon salt. Turn heat to medium high and let the stock come to a boil. Then turn down the heat so the stock is at a simmer.
Step 3
Cover and let the stock cook for an hour. Once it has cooled down, strain out the vegetables, herbs and spices. Press on the veggies to release as much of those flavorful juices as you can. Store in the fridge or freezer (see storage instructions in recipe notes).
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