I've been going to post this for over a week, but it seemed too trifling to post on its own.
Of course, I didn't have the time to try any new cooking experiments this week, so you're getting it on its own.
Oh, the irony!
3 cups diced carrots
3 cups diced onions
3 cups diced celery
2 tablespoons of olive oil
1 gallon water
Saute the onions and celery in the olive oil until they're brown. Then add the carrots and saute them for a minute or so. Add the water slowly, and cook at a rolling boil for half an hour.
Cool down, divide up, and freeze.
Hopefully, this week I will have time to test and post some recipes that will involve this broth.