Vegetable Broth

Yield:	8 Servings
Categories:

10	c	Water
1/2	md	Onion, peeled and finely chopped
4		Carrots, peeled and chopped
4		Celery stalks, chooped
1	c	Fresh parsley, finely chopped
1/4	ts	Marjoram
		Salt to taste
		Pepper to taste
6	oz	Tomato paste (opt)