This recipe is part of the recipe for Italian-Style Meatball Soup

Makes about 10 cups stock

2	medium onions
1	can (28 ounces) tomatoes, cut-up, undrained
4	stalks celery, cut into 2-inch pieces
3	medium carrots, cut into 2-inch pieces
3	cloves garlic, crushed
10	cups cold water
8	sprigs fresh parsley
2	bay leaves
1/2	teaspoon dried basil
1/2	teaspoon dried thyme leaves, crushed
1/4	teaspoon black peppercorns (about 15)

Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
In stockpot or 5-quart Dutch oven, combine onions, tomatoes with juice, celery, carrots and garlic. Add water, parsley, bay leaves, basil, thyme and peppercorns. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours.
Remove stock from heat and cool slightly. Strain stock through large sieve or colander to remove vegetables. Press vegetables lightly with slotted spoon to remove extra liquid; discard vegetables.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

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