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This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.

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BeachGirl March 30, 2003

I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into Three Pearls Soup and Pumpkin Soup. I did add some baby corn that I had left over and I knew wouldn't be used within the week and fresh herbs from the garden of thyme and sage (I think the herbs and the sauteing the vegies gives it a depth of flavour). I washed all the vegies but left the skins on, chopped in large pieces and sauted them in oil till slightly brown and then put them in the crock pot with 4 litres of water (just over the gallon) and set for 10 hours. Thank you ~Rita~, made for Photo Forum's May "Farm Cooking".

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I'mPat May 09, 2010

This is a great stock for us vegetarians or those of us who are trying to be. This freezes well and I keep a bag of ice cubes and several larget containers in the freezer. Well worth the time it takes.

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Cooking Mom of 7 January 08, 2009

My first attempt to make my own vegetable broth and it was so easy and simple. I made a few changes, which I think reflect the versitility of the recipe. Had a small tomato that was bruise during transpost so I cut that up and threw it in. Also added 2 cloves of garlic. Finally, I sauteed my veggies with cooking spray. I enjoyed the flavor on this stock as it had a very aromatic flavor but soft enough to work well in a range of recipes. This will quickly become a staple for me. Next time I want to try Dancer's thickening idea. Thanks Rita.

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justcallmetoni September 16, 2005

This was very good. I wanted to make a vegetable stew and it was perfect, to make the stew a little thicker and without using flour. I ran this through a blender and then strained. Perfect. Thanks.

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Dancer^ February 28, 2005
Vegetable Stock