Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a large stockpot over medium heat. add onion and garlic, saute until soft. add celery, carrots, and tomato, saute for 2-3 min. remove from heat. fill stockpot with enough water to completely submerge the vegetables, then add an additional 2-3 cups water. return to burner, bring to a boil. allow to boil for 1 min, then reduce heat to low. let simmer for no less than 3 hours. the longer it simmers the better the flavor will be, feel free to leave it simmering all day. remove from heat. strain using a wire mesh strainer until only liquid remains. can be stored in the refrigerator for up to 7 days, or placed in jars and stored in the freezer for up to 6 months.

Target recipe: saute the chopped onions in a skillet until they are all brown and almost black. although you may vary the vegetable ingredients to taste, i strongly recommend that you do not omit the browned onions or the parsnip. in a crockpot, combine vegetables and water. bring to a simmer, skimming foam from surface. add parsley, bay leaves, and peppercorns. cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. taste the stock and continue cooking, if desired  the longer it cooks, the stronger the flavour will be. strain stock through a fine sieve. stock keeps 3 days in the refrigerator or 1 month if frozen.