8 cups water
6 corn cobs, broken in half
2 carrots, chopped coarsely
2 stalks celery, with leaves
1 leek, washed well and chopped coarsely
1 onion with skin, cut into chunks
handful of fresh parsley, torn coarsely
1 tsp whole black or red peppercorns
Optional: carrot tops, additional celery leaves and stems, additional onion skins, lacy fronds from the fennel tops
1. In pot, combine all ingredients. Bring to a roiling boil.
2. Remove lid, reduce heat, and simmer for 1 to 1 1/2 hours.
3. Cool and strain.
This can be refrigerated in covered container for up to a week.
From the Veganomicon