Easy Everyday Vegetable Stock

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In Jennie's Kitchen


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2 tbsp extra-virgin olive oil

3 x ribs celery, sliced

4 x carrots, peeled and sliced

1 medium onion, cut into quarters

2 x cloves garlic, smashed

1 x dried bay leaf

8-10 x whole black peppercorns

1 tbsp Salt

6 cup cold water

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