First we have to start with the vegetable stock. It's much better if you make it and keep it in the refrig over night.
You will need 3 tablespoons of Olive Oil, 1 large onion (dice half and keep half whole), 2 celery stalks, 2 carrots (cut the celery and carrots to about 1/2 inch pieces) 2 or 3 garlic cloves sliced thin, fresh parsley, basil, thyme and 1 bay leaf. Peppercorns (about 1/4 tsp.) and coarse salt.
Heat oil and add chopped onion until it's carmelized (10 or 15 minutes). Add the veggies and cook until tender (10 minutes).
Add 10 to 12 cups of water, herbs, peppercorns, onion half and season with salt and pepper to taste. Bring to a boil, reduce heat, cook 1 hour.
Set pot in sink in cold water. When cool, pour through a sieve into a refrigerater container. Press the juice out of the veggies and discard them.
Refrigerate stock overnight.