Vegetable Broth

16 cups water
1 large onion, halved
4 medium tomatoes, halved
2 ribs celery, trimmed
2 whole carrots, peeled and coarsely chopped
1 1/2 tsp salt
1 TBS tomato paste
6 whole black peppercorns
1 bunch fresh parsley or 1 TBS dried parsley
1 small bunch fresh thyme or 1 tsp dried thyme
6 dill seeds.

Fill 6 quart stockpot with water and add all the ingredients.  Bring the water to a boil slowly over medium heat.  Simmer, covered 2 hours.

Strain the mixture through a sieve and ladle into freezer-safe containers.  Refrigerate until cool, then freeze for up to 3 months.

Makes 16 cups.

From 1,000 Gluten-Free Recipes by Carol Fenster, p. 677.