Vegetable Stock

Scrub all vegetables, remove root and stem ends. Do not peel vegetables, unless coated with wax. Cut onions into wedges. In a 6-quart Dutch oven or stockpot melt butter or margarine. For stock, add onions, carrots, potatoes, parsnips or turnips, cabbage, dillweed, salt, and pepper to butter or margarine. Cover and cook over low heat about 30 minutes or until vegetables are tender, stirring occasionally. Add 8 cups water. Bring mixture to boiling. Reduce heat. Simmer, covered, for 2 hours.

To strain, pour the stock through a large colander or sieve lined with 2 layers of cheesecloth. Discard the vegetables and seasonings.

Store stock in a covered container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Label type of stock, the quantity, and date.

This recipe yields about 6 (1-cup) servings.

Per Serving: Calories 72, Total Fat 8g, Saturated Fat 5g, Cholesterol 22mg, Sodium 480mg, Carbohydrate 0g, Fiber 0g, Protein 0g.