Prep Time:
35 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs 5 mins
Servings:
8
Yield:
8 cups
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Cut top off head of garlic. Arrange garlic, carrots, celery, onions, bell pepper, and tomato on a large baking sheet in a single layer; drizzle with olive oil, then season with salt and black pepper.
Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
Combine water, bay leaves, thyme, and parsley in a large stock pot. Squeeze head of garlic into stock pot; discard outer husk. Add carrots, celery, onions, bell pepper, and tomato to stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 1/2 hours; strain and cool.
Nutrition Facts (per serving)
| 132 | Calories |
| 9g | Fat |
| 12g | Carbs |
| 2g | Protein |
