Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: chop the carrots, celery, and onions into 1 - 2 inch sized pieces. heat the oil in a stock pot to medium-high. then add in carrots, onions, and celery. add in the black pepper and salt. stir for 5 - 10 minutes. add in the parsley, basil, bay leaves, and water. bring to a oil, and reduce the heat to low - medium, and let it simmer. skim off the foam every once awhile. let this cook for 45 minutes to 1 hour. then strain the vegetable soup stock from the veggies. gently squeeze the veggies to extract the soup stock.

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.