The original page can be found on-line at http://www.pioneerthinking.com/aicr_broth.html

Vegetable Broth - Makes 2 1/2 quarts.

4 medium carrots, sliced
2 cups chopped green cabbage
4 white mushrooms, quartered
1 medium leek, white part only, chopped
1 medium onion, chopped
Peel of 1 potato
1 medium zucchini, chopped
1/4 lb. string beans, cut in 1-inch pieces
1/2 small celery root, chopped (1 cup)
15 sprigs flat-leaf parsley sprigs
12 black peppercorns
3 quarts cold water
2 cups canned tomatoes, with liquid
1 bay leaf
1/2 tsp. dried thyme

In a large pot (4-quart or larger), place all the ingredients except tomatoes, bay leaf and thyme. Bring to a boil, reduce heat and simmer 30 minutes. Add tomatoes, bay leaf and thyme. Simmer 30 minutes. Let sit until cool.

Strain broth into a large bowl or pot, gently pressing solids to extract their flavorful juices. Refrigerate broth up to 3 days, or freeze in small containers.

Per 8-oz. cup: 56 calories, 0 g. total fat (0 g. saturated fat), 13 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 150 mg. sodium.