Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    onions -- yellow, cut in
                        -- 1/4's
   1                    onions -- red, cut in 1/4's
   5                    carrots -- cut in chunks
   3                    leeks -- cut in chunks
   3                    celery -- stalks, cut in
                        -- chunk
   1      centiliter    garlic -- cut in half
   1                    bay leaf
                        ***PER 1 CUP***
  29                    *cals
     1/8                *gm fat
  13 1/3                *mg sodium

Preparation:

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week. Makes 4 cups.