Ingredients

• 1 ½ oz. Extra Virgin Olive Oil
• 3 ½ @ 32oz Unsalted Beef Flavor Store bought Stock, enough to cover ALL your vegetables Total ounces 112 ounces
• 2 pounds approx. Onions – large dice
• 2 pounds approx. Carrots – large dice (not peeled)
• 2 pounds approx. Celery – large dice (use the entire stalk)
• 1 or 2 Leeks cut into 1” piece depending on the size use white AND green leaves
• Approx. 10 to 15 sprigs Fresh thyme not chopped
• 15/20 @ Black Peppercorns
• 1 28 ounces can Tomato Puree
• 1 @ 6 oz. cans Tomato Paste

Directions

1. Brown the onions in hot oil for about 10–15 minutes.

2. Combine the onions, chopped vegetables, peppercorns, tomato purée, tomato paste, and prepared stock in a large stockpot.

3. Bring to a boil, then reduce to a very gentle simmer for about 3 hours. Stir occasionally. Strain and portion the finished stock.