4 tbsp. oil or butter
2 lg. onions, chopped
3 lg. carrots, chopped
4 celery ribs, chopped
3 med. tomatoes, cubed
1 potato, cubed
1/2 lb. spinach, chopped
2 leeks, sliced
2 garlic cloves, minced
1 turnip, chopped
12 green beans, cut into 1 inch pieces
1 tsp. freshly ground pepper
3 qts. water
10 peppercorns
1 bay leaf
6 parsley sprigs
1 tsp. dried thyme
1 tsp. dried basil
3 tbsp. soy sauce

In a stock pot, heat the oil. Add the vegetables and cook about 10 minutes until vegetables are tender. Add water and remaining ingredients. Cover and bring to a boil; reduce the heat and simmer 2 hours. Strain the stock and discard the vegetables. Use the stock immediately; keep in the refrigerator for 2-3 days, or freeze for up to one month.