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All the recipes I have found say to use some kind of oil in the pot when cooking the veggies prior to adding the water. I think it may be to prevent sticking. Is there an alternitive to oil? Thank you. Carl.

You can saute using a small amount of water (you can also use broth or wine). Monitor the veggies and if they start to stick, add a bit more water, and saute on medium heat. You'll find that your pots clean up much better when using water to saute.

You really don't need oil, especially if you start with onions. They have a lot of moisture. Browning/caramelization of the vegs will add richness to the final broth. You probably want that, or you'd just throw vegs in a pot of water and boil them. Just add small amounts of water as needed to prevent sticking/burning. But you have to let the liquid cook away while sauteeing to get browning (otherwise you're just steaming). It's a balancing act. Am I making sense?

I thank each of you for the info, now I know. Carl