Vegetable Bouillon/Stock - makes about 3 quarts after serving. Each 
1 cup serving contains 4 grams protein, 6 grams carbohydrates.
Ingredients:
•	2 large, quartered onions
•	2 large, well-washed coarsely chopped leeks.
•	4 carrots, cut into 2 inch pieces.
•	4 celery stalks with leaves, cut into 2-inch pieces.
•	2 medium zucchini, cut into 1-inch rounds.
•	2 parsnips, cut into 2-inch chunks.
•	4 to 5 fresh thyme sprigs, or 2 teaspoons dried thyme leaves.
•	6 to 12 whole black peppercorns.
•	1 bunch fresh parsley.
•	4 quarts water.

Directions:
In a large, heavy bottom stock pot, bring all ingredients to a boil over 
high heat. Reduce heat to low and simmer, uncovered, for 45 minutes. 
Using a fine-meshed sieve, strain stock and discard vegetables. 
Refrigerate or freeze (make bouillon cube by pouring into an ice cube
tray) for future use.