Vegetable stock (or broth) is really very simple to make, and it's great to have on hand for soups or stews. The broth also makes an excellent cooking liquid for rice or risotto, grits, polenta, barley, lentils, or quinoa. And vegetable broth is a must for vegetarian dishes. One of the main benefits of making your own vegetable stock is that you can make it without salt or with very little salt. And there are absolutely no preservatives to worry about. Rinse or scrub the vegetables, but there's no need to peel any of them. The peels will add more color and flavor. Leeks, parsnips, a sprig of thyme, a fennel bulb, a potato, romaine lettuce leaves, or a tablespoon of tomato paste are some other possibilities for vegetables. Use just about any vegetable you like to flavor the broth. Keep a bag in the freezer for vegetable scraps or herbs and vegetables past their prime. When it's full, make broth
