Use this savory stock instead of bouillon and water for a delicious, lower sodium option in your homemade soups. This may substitute for 'broth' in any recipe below. A smart idea is to make a batch or two and freeze it to use later.

1 tsp oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1/2 cup peeled, diced sweet potatoes
1/2 cup peeled, diced turnips or parsnips
2 cloves minced garlic
1 tsp dried thyme
1 bay leaf
1 quart water
1/2 tsp black pepper
1/4 cup minced fresh dill

Heat a large pot or Dutch oven over medium-high heat. Add the oil and sauté the onions, celery and carrots until golden, about 5 minutes. Add remaining ingredients and bring to a boil. Lower heat and simmer for about 45 minutes. Cool, remove bay leaf and vegetables, and refrigerate stock for 3-5 days. Note: May freeze for up to 6 months.

Reprinted with permission from Communicating Food for Health.

Soup Stock Nutrition per 1 cup serving: 55 calories; 1 g protein; 10 g carbohydrates; 1 g total fat; 0 g saturated fat; 0 g cholesterol; 0 g fiber; 25 mg sodium