Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: 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.