Lenten Recipe: Crockpot Vegetable Stock

Crockpot Vegetable Stock
1 leek, washed and cut in a few sections
3 onions, quartered
3 carrots, washed, unpeeled & roughly chopped
4 or 5 celery stalks with leaves, cut in sections
1 parsnip, washed, unpeeled and split down the middle
1/2 teaspoon dried thyme
1 T dried parsley (or a handfull of fresh)
1 bay leaf
A few twists pepper or a few peppercorns
2 quarts water

Cook on low 8 to 10 hours. Strain and store