Makes about 6 cups

2 medium carrots, peeled and cut into 2-inch pieces
2 medium onions, quartered
3 celery ribs, with tops, cut into 2 inch pieces
2 peeled fresh or drained, canned Italian plum tomatoes
1 bay leaf
1 small bunch of parsley
1/2 teaspoon of salt

In a large saucepan or stockpot, place the carrots, onions, celery, tomatoes, bayleaf, parsley and salt. Cover with 3 quarts of water and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer for 2 hours. Strain before using. (The vegetable stock can be cooled and kept covered in the refigerator for up to 3 days or frozen for up to 3 months.)