David Tanis's Vegetable Broth

I cooked this as a comparison to my own vegetable broth and it came up short. I am surprised how few vegetables are used for this recipe. For my own broth, I save all vegetable peels or ends as I prep and put them in a gallon ziplock bag in the freezer. I don't save any potatoes or the peels. Also, we all have veggies and herbs in the refrigerator that are beginning to look sad. I add those to my freezer bag. Over several weeks, I accumulate 2-3 gallon bags full of all kinds of veggies and herbs

This is pretty much the veggie broth I make regularly and then I have it for soups, sauces, etc. I don't use it as a stand-alone dish. Yes, it has mild flavour. A friend turned me onto her trick to make use of wilted vegetables and vegetable trimmings: save all the onionskins, asparagus ends, leek tops, parsley stems, celery bits, etc., in a bag in the freezer and once a week make broth for the soupe de jour. My husband calls it "compost soup".

I added about an eighth cup of brown lentils. They add a deeper, smoky flavor and a little protein.