Since we have been making a lot of soup, we've been using a lot of vegetable broth. I've never had success making it from scratch, and we have enough freezer space problems as it is, so we use Better than Bouillion jarred broth concentrate and love it. The recommended reconstitution rate is 1 tsp in 8 oz of water, but we usually make it half-strength so we can control the saltiness of our dishes more easily. The six-ounce jar usually lasts us for six or more months. In addition to the standard vegetable base, they have a really excellent mushroom base for making mushroom risotto or other mushroom dishes, and they even have vegetarian beef- and chicken-flavored bases. We've tried them and really didn't think there was a point to stocking all the different flavors, but if you're really craving the chicken or beef broth flavor, you could try those. They have regular meat-based ones, as well. I feel like an ad, but it is a pretty good product and much better than keeping a bunch of canned broth around or realizing you don't have any when you want to make a soup. Water-based soups can be good, too, but lots of soups really benefit from a nice broth. What do you do for broth?