Vegetable Broth

I went to a great produce market in Gainesville and picked up organic leeks, garlic, and onions. I added my leftover celery (including the leaves) and carrots from last week's produce box. I used a recipe from Caroline Wright as a guide for the broth. I ended up with about 5 pounds of vegetables. I added a few seasonings and cooked it for 3 hours. After straining it, I ended up wtih 14 cups of vegetable broth in my freezer! Not too bad for less than $7 worth of vegetables.