Question about Vegetable stock

So we all know the best stock in the world is home-made
BUT I have found that I havent been having enough time to stay home and make my own lately, sooo here is my problem.
I have bought a few different store brand broths and they seem to lack A LOT of needed flavor, and it seems that they are mainly carrot based because I always seem to get this overwhelming sweet flavor, (that I absolutely hate) and it just HAS NOT BEEN WORKING OUT FOR ME!!!

SO... Do any of you have a great, full flavored, and not sweet flavored vegetable stock that you recommend. It would be a double bonus if it didnt have MSG in it as well
Hope someone has an idea! THANKS GUYS!!

i wouldn't even try to make my own stock, so good for you!

but i would recommend this: if you've found some at the store that's got what you want except flavor, you can always fix that. add some bay leaf, thyme, rosemary, etc. and that would tone down some of the sweetness by adding savory. you could always add flavor from vegetables you feel are lacking and/or have around the house, like onions or garlic. adding a bit to some pre-made stuff always beats chopping a zillion vegetables nonstop to have some flavored water in my book....

I always advocate making your own, it tastes so much better and is so much better for you. The problem I find with the 'store bought' is that they generally have an overabundance of sugar and/or salt. There's also a soup base that I use called 'better than bouillon', that comes in an 8 ounce glass jar at the grocery store here. I'm sure they have a 'veggie' flavor too. Basically, you dissolve 1 1/2 tablespoons in a quart of water. Hope this helps! (kelly)

I love homemade stock, and although I generally make poultry stock, I think the flavor comes mostly from the added veggies.

I put a bit of olive oil in the bottom of my soup pot, and saute some chopped onion, until it's carmelized, then I add the other veggies, usually chopped carrots, celery and parsnip until they start to soften a bit, then I pour my water over top of everything and toss in the greens from the celery, a whole onion including the skin, and a whole clove (or a couple of cloves, just not the whole head) of garlic including the skin. The skin on the onions adds a rich color to the stock. You can then season it a little bit if you wish with a bay leaf, some thyme and fresh parsley towards the end of cooking. I never add salt during the stock making process, but when you go to use it in recipes, you can add a bit to the final product.

I just put it on the stove and let it simmer for a few hours.

Once it's cooled a bit, you can drain it through a sieve and discard the veggies. Or, if you're like me, you can eat the completely soggy carrots.

Three ingredients: Celery, Celery and Celery.

I have never made stock.. I think mayhaps I will try!

Use a crock pot and let it cook while you are at away or while you sleep.

Definitely try your own stock. I use the same recipe as Canajun. This is one of those things that really only takes a few minutes to throw together. All the flavor comes from simmering. Canned veggie stock is not worth buying as you will find out when you make your own.

"Better than Boullion" They sell it at Whole Foods and Stop & Shop usually carries it to. Their veggie stock is fantastic. They also make a no-chicken boullion that tastes just like chicken soup but is vegetarian. Usually they don't carry the no-chicken one in the stores though so I order it through Amazon. However, they almost always seem to have the veggie one in the stores.