Roasting the vegetables gives this broth a hearty flavor, and it doesn't have any meat products if you care about that kind of thing. This makes enough to have extra to freeze.

1 large onion
1 large leek
4 ribs celery
2 medium-sized carrots
1 medium-sized parsnip
1 pound fresh fennel or a handful of fresh rosemary
1 pound fresh plum tomatoes
2 tablespoons olive oil
Salt to taste
1 small bunch fresh parsley, rinsed
4 quarts water

Preheat oven to 450 degrees. Cut onion into eighths. Use white part of leek only; cut in half lengthwise, rinse well between the layers, and cut into 2 inch pieces. Trim and cut celery ribs into 2 inch pieces; use the tender leaves too. Cut the the carrots and parsnips into 2 inch pieces. Use the bulb of the fennel only; cut into 2 inch pieces (or use fresh rosemary). Cut the tomatoes into quarters.

Place all the vegetables in a large roasting pan and pour olive oil over them. Add salt and use a spatula to toss well to combine. Place the pan on the top shelf of the oven and roast until the vegetables start to turn brown, about 30 minutes.

Transfer the roasted vegetables to an 8-quart stockpot. Add parsley and water. Place over high heat, and when the water boils, reduce to medium low. Cover and simmer for 1 hour. Let cool to room temperature. Divide the broth into 2 or 3 smaller containers and refrigerate or freeze. Keeps up to 5 days in the refrigerator and up to 3 months in the freezer.

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Here's another vegetarian soup.

Caldo de Queso (Cheese Soup)

2 tablespoons oil
2 cloves garlic
1 tomato, chopped
1/2 white onion, chopped
3 potatoes, peeled and cubed
Water to cover potatoes
1 cup cheddar cheese, cubed
1 (4 oz) can diced green chilies
Salt and pepper

Saute the garlic, tomato, and onion in the heated oil in a large saucepan. Add potatoes and water to cover. Slow boil until the potatoes are cooked, but not mushy. Add the cheese and green chilies. Cover and turn off the heat. Season with salt and pepper. Makes 4 servings.