Vegetable Broth

Homemade stocks and broths are so easy—the vegetables in this broth don't even need to be peeled. Onion skins actually add color and helps to keep them clear. Make a batch and freeze in small portions to use any time for perking up rice, gravies, mashed potatoes and more.

Recipe Ingredients:

10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 leeks
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
8 peppercorns
4 whole cloves
1 bay leaf

Cooking Directions:

1. In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze in smaller portions for up to 6 months.

Makes about 2 1/2 quarts or 10 cups.