1 peck ripe tomatoes
1 bunch celery, leaves included
12 med. onions
3 green peppers
1 red pepper

Wash and clean all vegetables. Cut into medium pieces and combine in large kettle. Simmer until vegetables are tender and seal in hot canning jars.

Just before serving, this stock can be combined with meat, macaroni, spaghetti or used as soup with left-over meats. Adapts well to herb cookery.