A Moose in Love > wrote:

>Very simple and tasty.
>3 stocks celery rough chopped.
>3 medium size carrots rough chopped
>2 medium cooking onions rough chopped
>(next time I'll add garlic, didn't have any)
>In a non stick stock pot, I gave the veggies a bit of a browning; no
>oil added. Used med high heat. Then added cooking oil, 2 Tbsp or
>so. Browned a bit more.
>Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
>sprigs fresh rosemary (next time I'll add more), a handful of curly
>parsley. Simmered for about 1.5 hours. Add water as necessary.
>It was good, but a bit too hot. I didn't realize that the cubanelles
>were quite that hot.
>Threw out all veggies except for the carrots.

Pretty much what we do, except we use just vegetable scraps
we accumulate and store in the freezer; these might include pieces of
hot, even super-hot chiles... the stock overall has never ended
up too spicy.

Also we do not brown the veggies. Also we boil pretty vigorously,
as opposed to simmering, and keep nothing of what gets strained out.
Hm, maybe your procedure is pretty different from ours.

We then freeze in dedicated ice-cube trays for later use.

Steve