3 to 4 quarts
Vegetable stock loses its flavor quickly. Make it as close to the time of use as possible, make it in small quantities or immediately freeze it immediately.
Chop all the vegetables in a food processor.
Cook the vegetables in the canola oil in a medium stockpot over low heat for 5 to 8 minutes, or until softened. Add the bay leaves, thyme, and parsley, and enough water to cover.