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Melissa
I love making my own vegetable broth for soups, too. Every time I cook, I freeze all the trimmings from my veggies. When it's soup time, I throw them all in a big pot, boil for an hour, and then strain it. You get all the benefits from the vegetables, no added sodium, super fresh tasting broth with the flavors you love. Plus it doesn't take any effort, because all the ingredients are chopped and ready in the freezer! -MyMangoHasRoots
September 20, 2011 • NYC