I wish I had more time to make my own stock and freeze because it's easy, money-saving, and healthy. I often buy low-sodium vegetable stock when it's on sale. I've purchased quart size boxes for $2; some stores sell stock for almost $4 a quart. I refuse to pay that price!! Here's a basic stock for your soups and sauces.

This makes about 6 cups stock.

1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
8 garlic cloves, peeled and mashed
8 sprigs parsley
1/2 cup green lentils, rinsed

Scrub the veggies, and chop them into 1-inch chunks. In a large soup pot. add the onion, carrots, celery, garlic, parsley and lentils, and cook them over high heat for 5 - 10 minutes, stirring frequently. Add water, 1 -2 T at a time to keep the veggies from sticking to the pan. Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain the stock and carefully discard the solids. (Can also save the solids, mash them, and freeze for later use in veggie burgers.)