3 potatoes, chopped (Note: I didn't peel them but you can if you want)
 3 carrots, chopped (see above note)
 1 onion, peeled and chopped
 3 stalks celery with leaves, chopped
 1 leek, chopped (use both the green and white parts)
 3 stems parsley
 1 bay leaf
 2 sprigs of thyme
 8 cups of water
 
 Saute' onion and leek, using a little water, until tender.  Add all
 ingredients to 8 cups of water.  Heat to boiling, reduce heat to low,
 cover, and simmer for 2 to 3 hours.
 
 Source: Based on a recipe from Vegetarian Journal by Mary Clifford.