Vegetable Stock

1 whole head garlic
4 large carrots, cut into chunks
4 stalks celery, cut into chunks
3 onions, quartered
1/4 yellow bell pepper, skin removed
1 can stewed tomatoes
5-10 button mushrooms
1/3 cup olive oil
salt and pepper to taste
8 cups water
1 1/2 tsp dried thyme
1 1/2 tsp dried parsley

Roast all vegetables. Add vegetables and seasoning to water and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Strain vegetables and seasonings. Reserve clear broth. Use vegetables for a vegetable bisque soup.