How to Make Basic Vegetable Stock
Source: Moosewood Restaurant Low-Fat Favorites : Flavorful Recipes for Healthful Meals
Makes 2 quarts

While it’s true that decent vegetable stock is now readily available in the supermarket, there is nothing quite like a homemade stock for enhancing the flavor of soups and stews. It only takes minutes to prepare and can cook while you make your meal, visit with family or friends, or just relax.

Here is a basic recipe that you can vary according to the vegetables available in your garden or refrigerator. The only vegetables to avoid arc tomatoes, eggplants, bell peppers, asparagus, and all of those in the cabbage family, such as broccoli, cauliflower, and Brussels sprouts. If you scrub the vegetables, there is no need to peel them.

2 medium onions, peeled and quartered
2 medium sweet potatoes, thickly sliced
3 garlic cloves
2 large white potatoes, thickly sliced
2 celery stalks, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
6 peppercorns
4 allspice berries
10 cups water

Combine all of the ingredients in a large soup pot, bring to a boil, then lower the heat, cover, and simmer for 45 minutes to an hour.

Strain the stock through a colander, pressing out as much liquid as possible discard or compost the solids.

Covered and refrigerated, this vegetable stock will keep for 3 or 4 days.

PER 8-OZ SERVING:
78 calories, 1.5 g protein, 2 g fat, 18.1 g carbohydrates, 0 g saturated fatty acids, 1 g polyunsaturated fatty acids, 0 g mono-unsaturated fatty acids, 0 mg cholesterol, 12 mg sodium, 1.9 g total dietary fiber