• olive oil (to toss)
• 3 celery stalks, chopped
• 4 yellow onions, quartered
• 4 carrots, chopped
• 1 green pepper, chopped
• 3 turnips, quartered

• 3 cloves garlic
• 1 bay leaf
• 8 pepper corns
• 1 bunch of parsley
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1/2 cup dry red wine

Preheat oven to 425 degrees.  Toss celery, onions, carrots, green pepper and turnips in olive oil, then roast in oven until lightly browned (but not burnt), for 30 – 40 minutes.

Move roasted vegetables into large pot and mix in the remaining ingredients.  Deglaze the roasting pan over a medium burner with 1/2 cup of dry red wine.  Pour deglazed liquid over vegetables and add enough water to cover.  Bring to a boil and then turn down to a simmer for 1 1/2 hours.

Strain out the vegetables, et voila!  You’ve got yourself one helluva veggie broth.