Ingredients
24 garlic cloves, crushed (you can leave the skins on since you’ll be pulling them out later)
4 carrots with greens if you can
4 celery stalks with greens
2 onions
2 quarts water
1 tablespoon salt (you can reduce this if you will salt final recipe to taste instead)

Method
put a small amount of olive oil in a large stock pot and heat, toss in the garlic and brown slightly (this goes quickly and will get bitter if you burn) add the rest of the veggies for a quick toss and then pour in the water and bring to a rolling boil…reduce heat and simmer for about an hour (cover the pot) let cool down and then scoop out the veggies and either freeze for long term use (i put some in silicone ice cube trays to add to sauces and things like tomato soup, and the rest in freezer containers to use as base for everything from Borscht to Pumpkin Chili)

You can also add parsley or turnips or other veggies if you prefer those flavors…I like to keep mine simple so it can work with more dishes.