Now this is some Southern know how! One reason I love this so much is that it contains under 20mg of sodium per cup compared to 800mg (yes…800!) of that stuff broth in a box. Bonus…It also weighs in at under 20 calories a cup. Can’t beat that friends! PLUS, it just tastes so fresh and real. Use it in your summer (and winter) soups; cook your rice in it; sauté your dinner veggies in it; the uses are endless. Now, I’ll quit my health rant and give the recipe to you. Make it…soon! You’ll be so happy that you did; that’s a promise.What you Need:
2 Tbs olive oil
4 celery stalks, with leaves
2 carrots, peeled, and coarsely chopped
2 onions, chopped
1 leek, rinsed and sliced
6 garlic cloves
1 tomato, chopped
2 bay leaves
Handful parsley sprigs
Handful thyme sprigs
12 whole black peppercorns
1/4 t salt

How to Do It:
Heat oil in large soup pot.
Stir in celery, carrots, onions, and leek.
Reduce heat to medium low.
Cook covered 12 to 15 minutes, until vegetables are soft.
Add remaining ingredients.
Add 9 cups water.
Cover and bring to a boil.
Skim the surface with a spoon.
Lower heat to low, and simmer partially covered 20 minutes.
Turn heat off.
Leave pot on burner thirty minutes to allow more flavor to develop.
Strain stock through fine colander.
Discard all flavorings.

Stock is ready for use.
It may be stored in airtight container in refrigerator for 2 days, or freezer for 6 months.