Ingredients:
* 1 tablespoon olive oil
* 1 large onion
* 2 stalks celery, including some leaves
* 2 large carrots
* 1 bunch green onions, chopped
* 8 cloves garlic, minced
* 8 sprigs fresh parsley
* 6 sprigs fresh thyme
* 2 bay leaves
* 1 teaspoon salt
* 2 quarts water
Directions:
1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?
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