2  medium onions, roughly chopped
2  carrots, peeled and roughly chopped
2  large, waxy white potatoes, scrubbed and roughly chopped
2  celery stalks, roughly chopped
1 tablespoon garlic flakes
1 tablespoon parsley flakes
1  bay leaf
6  peppercorns
4  allspice berries
12 cups water
 salt to taste

Mix all ingredients in large stock pot and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. Strain stock through a fine strainer or cheesecloth, pressing out as much liquid as possible. Discard solids. Makes approximately 2 1/2 quarts.