Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Safflower Oil
   1      large         Onion, sliced
                        Carrot, sliced (with greens)
                        Stalk Celery,sliced (w/grns)
                        Tomato, cubed
                        Potato, cubed
                        Turnip, sliced (peel if waxy
   1      Cloves        Garlic, halved
   2      Quarts        Plus 1 cup Water
                        Bay leaf
                        large sprig Parsley
     1/2  Teaspoon      Black pepper

Preparation:

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.