I have bought Swanson's....but it's so easy to make your own....
I just simmer onion, carrots, celery and bay leaf as a beginning.....then depending on what, I may add tomato juice and/or green peppers, garlic, a larger amount of celery, parsley stems or perhaps sage and/or rosemary. Depends on what I will use it for.

I don't use broth/bullion for anything anymore, but I used to use Frontier brands broth powders - all vegetarian & in 'beef', 'chicken' & vegetable' flavors. Our local natural foods stores sell them in bulk & all are very tasty. Not canned, but I figured I didn't need to be paying extra for the water.

http://www.frontiercoop.com/products.php?ct=dfmsb&cn=Vegetable+Flavored+Broth+Powder

Thank you Linda and Carol

Trader Joe's Veggie Broth is both good and relatively cheap, if you have access to a Trader Joe's store.

Not canned, but both O Organics and Swansons certified organic in a carton are a reasonable substitute for your own when pinched for time. They do both have sodium, but less than typical packaged broth and stock. If you don't need a quart for your recipe, microwave some in a mug and sip it on a chilly afternoon. Or freeze it for later.

I use Kitchen Basics unsalted veggie stock.

Kitchen Basics Unsalted Vegetable Stock

I use Kitchen Accomplice reduced sodium veggie broth concentrate. I started buying it when my DD was a vegetarian but kept using it for its great flavor even after DD started eating meat again.

Been a mostly vegetarian for a long time and make a LOT of soups, most are delish, I think. I recommend "Better Than Bouillon" paste in a jar. Best brand I have found, and I've tried most. Somewhat salty but not that bad if you don't add additional salt. If you have salt issues, that's another story.

Of course I like to make my own as much as possible, when I have time, but in a pinch, I keep Kitchen Basics on hand, as it is by far my favorite. It tastes the most like what I make. Interestingly, this is a very subjective subject, as Cooks Illustrated rated it in the bottom, yet the lady that hosts Splendid Table (I've forgotten her name) likes Kitchen Basics the best. I like that it's low or no salt. I think that America's Taste Kitchen/Cooks Illustrated likes salty stuff.

Sally

I always make my own and am pretty set up for the winter season. No need to go out and purchase stock as Grainlady so well provided info for...

If you have a pantry and freezer of staples and a stocked fridge, especially during the up-coming thanksgiving, saving all the off cuts of mild veggies....celery, onions, carrots, etc, you can make your own easily the following day. I garden and made my veggie stock a month ago and froze in 1/2 pint containers. Leek tops and lots of carrots, (still a couple hundred to harvest), a few whole tomatoes....keep it simple but strong and concentrated...barely enough water to cover as the veg will soften and release its moisture.

I tossed in some wild thyme at the end but i have tons and chives grow wild. We are having a mild fall and still have some fresh garden goodies like celery tops, parsley. I just bought a bag of onions that i may caramelize slightly, roast some veggies in the oven and make another veggie stock. Just a few pints for a veggie thanksgiving dressing. (i always make two dressings). Then need to re-peat a holiday meal with my family over NewYears. I just keep making stocks as i go along all fall with cooler weather. Never run out any more.

-roasting will give a richer flavor for dressing/stuffing.

Stock is basically free using what would often be tossed out. Purchased broth/stock is mostly water. Though for years i did have a few organic cartons in the pantry for holiday panics. : ). We're just better prepared now.

I like knowing what is in my stock, but don't sweat buying and having a few cartons on hand. Like the brands posted above.

Once you've made it a few times it becomes painful to toss out or even compost perfectly good stock ingredients.

debrak_2008 What does it mean DD? Sorry but I am italian and I am following this forum to improve my English speaking about one of my hobby that is cooking:-)

DD....means Dear Daughter...and DH means Dear Husband....like that!

ATK recommended Better Than Bouillon also, and they said that a lot of canned or boxed broths are made from concentrates anyway. I buy a better brand of vegetable soup base at a restaurant supply store that has a lot less salt, but I do agree that it is very easy to make your own vegetable broth. ATK said you should roast or sauté the vegetables first, but I usually do not bother to do that, although it does make the flavor richer. If you do not have time, you can skip that step.

Bertoldi, I will be in Italy next year for the first time - maybe I can meet you there, if you are still there! I don't know for sure where in Italy we will be going, but we are flying in and out of Rome. Right now I am trying to improve my Italian. Hope to hear more from you here!

Cecilia, welcome to the Cooking Forum! I hope you like it here, and that you share your love of cooking with us.

Annie

I used to use Better Than Bouillon all the time, but be aware that is a bouillon substitute and not a broth substitute (much saltier). These days I prefer to make my own (great way to use up leek tops, onion skins, etc), but it was a very handy product, if you could cut the salt elsewhere enough to compensate.

Yes, whenever I use "Better than Bouillon" I leave out any additional salt in the recipe.