Vegetable Broth

Instructions

*Use this savory stock instead of chicken or meat broth. Make up a batch and freeze it to use as needed. This recipe makes about 1 quart. *

1 teaspoon oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 cup peeled, diced sweet potatoes
1/2 cup peeled, diced turnips or parsnips
2 cloves minced garlic
1 teaspoon dried thyme
1 bay leaf
1 quart water
1/2 teaspoon black pepper
1/4 cup minced fresh dill

Directions:
Heat a large pot or Dutch oven over medium-high heat. Add the oil and sauté the onions, celery and carrots until golden, about 5 minutes. Add the rest of the ingredients and bring to a boil. Lower heat to simmer and simmer for about 45 minutes. Drain, cool and refrigerate broth for up to one week or freeze up to 6 months.