Wendy’s Clean out your Refrigerator and don’t waste anything Vegetable Stock
Assorted vegetable tops (including carrot tops), leek tops, stems, peelings, and any leftover vegetables to fill a large soup pot (all washed)
fresh or dried herbs of your choice
a few sliced carrots and celery
Water to cover
salt and pepper
Cover vegies with water.
Bring to a boil. Turn down to a simmer.
Simmer for 3 hours.
Add salt and pepper to taste.
When cool, strain the broth, toss the vegies, and put in ziplock bags.
An easy way to do this is to put the gallon bags into a large tupperware container and pour in the soup. Then suck out the air and seal.
Freeze then take out packets as needed and use as a base for all soup, etc.