by Janis Betz
Bring to a boil:
6 C. water
2 medium chopped onions
4 large chopped carrots
6-8 chopped celery stalks and leaves
2 C. chopped kale leaves
2 cloves of garlic
1 C. fresh parsley
sea salt or herbal seasoning to taste
Simmer 45 min.
Strain stock. Pass 1/2 C. of cooked carrots through a sieve and add to stock. Discard remaining vegetables or blend and use them in the soup.
