Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

Target recipe: chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley. heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. add 1 1/2 gallons of cold water. also add the marjoram, thyme and bay leaves. bring to a boil, reduce heat and simmer, partly covered, for 1 hour. strain stock through cheesecloth-lined strainer, cool, and chill or freeze.