medium potatoes (scrubbed but not peeled)
carrots (scrubbed not peeled)
large onion (some skin is OK)
small to medium beet (unpeeled)
stalks of celery (halved)
cup chopped fresh parsley
cups of water
Coarsely chop and combine all ingredients at once. Bring to a boil then simmer for 2 or 3 hours on very low heat. Strain out all the solids, in colander and cheesecloth. You can store broth in refrigerator 2 days, or freeze in daily portions, removing each from the freezer the night before needed.