Vegetable Broth (version 1.3)

Ingredients

• 1 large onion, peeled and diced
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 potato, peeled and quartered
• 1 turnip, cubed
• 1 zucchini, sliced
• 1 stalk celery, chopped
• 1 leek, cut in 3 inch chunks
• 3 Brussels sprouts, whole and scored with deep cuts
• 3 green onions, cut in large chunks
• 3 white pearl onions, peeled
• 1 red pepper, chopped
• 12 can pickled beet (including liquid)
• 3 teaspoons garlic, crushed
• 3 cloves garlic, sliced and sauteed in canola oil until brown on both sides
• 3 bay leaves
• 6 whole peppercorns
• 5 whole cloves
• 1 teaspoon celery seed
• 1 teaspoon sage
• 1 teaspoon allspice
• 1 teaspoon chopped oregano
• broth seasonings
• 1 tablespoon pure maple syrup or 1 tablespoon honey
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 ounces cider vinegar
• 1 tablespoon reduced-sodium Worcestershire sauce
• 4 cups water
• 1 cup low-sodium V8 juice
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes (including liquid)
• 14-1 cup unsalted butter (optional)