While we're speaking of vegetable broth, here's a great recipe from Dr.
Ornish's Eat More, Weigh Less:
I've tried many prepackaged veg broths, this beats them all.
"Brown Vegetable Stock"
A good vegetable stock with intense flavor
2 yellow onions, quarterd
1 red onion, quartered
5 carrots, cut in chunks
3 leeks, cut in chunks
3 stalks celery, cut in chunks
1 garlic clove, peeled and halved
1 bay leaf
Preheat oven to 450. Put the veg.s/bay in a heavy baking pan. roast
in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer to a stockpot. Cover with 2 quarts water. Bring to a
boil and simmer, covered, for 1 hour. Strain. Cool to room temp.
and refridgerate for up to 4 days or freeze up tp one week.
Serving size = 1 cup 29 calories .1 gram of fat 0
cholesterol 13.4 mg sodium
My notes on the recipe: in roasting the vegs , do not let them
burn! -even if it means halving the roasting time - your broth will
thank you. Don't worry if you have no red onion or leeks that day;
use as many of the ingredients as you can, it will be fine. Freeze
in 1 cup containers for recipes or in ice cube trays for sauteeing.