Vegetable Broth can be hard to find sometimes; keep this easy vegetable broth on hand because the store-bought variety can also be expensive. To freeze it, spray a 12-cup muffin tin with nonstick cooking spray; ladle 1/4 cup broth into each cup and freeze. When the broth is solid, pop each out of the tin and freeze in resealable freezer bags.

1. In a large saucepan, heat the oil. Add the carrots, leeks, celery and onions; cook, stirring as needed, until softened, about 10 minutes. Stir in the tomato paste, parsley, basil and garlic; cook 1 minute.

2. Add the peppercorns, bay leaf and 7 cups water; bring to a boil. Reduce the heat and simmer, covered, about 1 hour. Strain, discarding the solids. Refrigerate, covered, up to 1 week, or freeze up to 3 months.

Serving Provides: 17 Bonus Calories.

Per Serving: 17 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 41 mg Sodium, 4 g Total Carbohydrate, 0 g Dietary Fiber, 0 g Protein, 0 mg Calcium . 0 Points