Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1to 2-cup containers for use in recipes calling for vegetable stock or broth. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80�