Quick Stock

A basic, easy, fast vegetable stock that can be used for anything.
Makes about 6 cups.

Heat 2 tablespoons of vegetable or olive oil in a large pot.
Add any chopped vegetables desired (I used asparagus ends,
leeks, carrots, and celery).
Then add garlic and any spices appropriate.
After about 10 minutes, add 2 teaspoons salt and 2 quarts cold water
and bring to a boil, then lower heat and simmer, uncovered, for 25 to
35 minutes. Strain as soon as stock is finished.