Fill the soup pot with water and add vegetables; they should be washed well but you don't have to peel them.
2-3 carrots - whole or cut into 2 pieces
2-4 celery stalks - same as carrots
1 large onion cut in half - leave some skin on - it gives the stock color
2-3 small or 1-2 large potatoes cut in half
a small turnip if you have one
a parsnip if you have one
a big hand-full of fresh parsley
Bring this to a boil and simmer for a couple of hours until it boils down three or four inches
Pour the broth through a strainer and collect it in a large bowl or container. You can line the strainer with cheese cloth of you want a clear broth.
Discard the vegetables - they have given up all their flavor and nutritional value to the stock.
Pack the stock into jars for the fridge, or plastic containers for the freezer, or pour it into muffin tins and freeze in small portions for stock or sauces.