2 tbs. acceptable margarine
2 tbs. water
2 medium onion, coarsely chopped
2 large leeks, white and green parts, coarsely chopped
2 carrots, scrubbed and coarsely chopped
3 stalks celery, including yellow leaves, coarsely chopped
3 large sprigs fresh parsley
3 or 4 springs fresh thyme
1 bay leaf
12 peppercorns
9 to 10 cups water

In a heavy stockpot over medium-high heat, melt margarine. Add 2 tbs. water, onions and leeks. Sauté 4 to 5 minutes.

Add remaining ingredients in order listed. Cover with 9 to 10 cups of water. Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.

Strain broth and discard solids. Cool to room temperature. Pour into containers, cover and refrigerate or freeze. Remove congealed fat from the surface, if necessary, and discard.

When defrosted, boil again before using.
Simmer until reduce by half. Use when recipe calls for canned bouillon.

Vegetable Broth Nutrient (Serving size, 1 cup)
24 Calories
3 gm Protein
1 gm Carbohydrate
0 gm Cholesterol
56 gm Sodium
1 gm Total Fat
0 gm Saturated Fat

Recipe from:American Heart Assoc. cookbook, Edition 5
Recipe submitted by Ethel Burdine