Makes ~15 cups of stock

20 cups water
20 cloves garlic, smashed
10 shallots, peeled (substitute with 1 red onion, roughly chopped)
2 large white or yellow onions, roughly chopped
3 celery stalks, cut in halves
3 carrots, ends trimmed and cut in halves
1 large red, orange or yellow bell pepper, stem trimmed and cut in quarters
4 scallions, cut in halves
1 cup parsley
5 bay leaves


In a large stock pot, bring the water to a vigorous boil on high heat. Carefully add all the other ingredients once the water is boiling. Reduce the heat to medium.

Simmer on medium for at least 1 hour or up to 2 hours. Remove from heat and discard the ingredients. Once the stock has cooled completely, pour through a strainer. The stock can be kept in properly sealed containers in the freezer for several months.