Vegetable Broth

2 taablespons olive oil
2 onions chopped
2 carrots chopped
1 leek sliced
3 stalks celery chopped
5 cloves garlic, minced
1 tsp dried thyme leaves
1 teaspoon dried marjoram leaves
1 bbay leaf
2 teaspoons salt
2 1/2 quarts water

1. Heat olive oil in large stock pot over medium heat. Add onions and carrots; cook and stir until browned. Add leek, celery, and garlic; cook and stir 5 to 10 minutes or until garlic is light golden brown.  Add seasonings and water, bring to a boil. Partially cover pan, reduce eat and summer for about 2 hours until flavor is pronounced.
2. If necessary, skim broth, then strain it through a fine mesh strainer. Cook in refrigerator. Freeze broth in 1 cup portions in 1 pain zipper lock bags.
3. To thaw and reheat: thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.

**This broth can be substituted for beef, chicken, or fish broth in any soup or casserole recipe.  If you like a thicker broth, puree some of the vegetables an add back to the broth.
makes 2 quarts of broth.