My son, Dennis is a great cook! We learn a lot from each other. He shamed me when he discovered that I was throwing away my vegetable peelings and scraps.
Homemade vegetable broth is SO SO much tastier than anything you can purchase. I feel that it has a more neutral flavor and thus doesn’t overpower and conflict with whatever your final product is.
There’s no formal recipe but here’s the method:
Keep a freezer bag handy when cooking.
Add to it all your vegetable peelings, cut off ends of vegetables,mushroom stems, stems from herbs, wilted lettuces, the skin from an orange, a few peppercorns.
Keep the bag in the freezer and when full- voila! You have the base for a great broth.
Put the contents in a stockpot, add maybe an onion or carrot, cover with water and bring to the boil. Boil uncovered for about an hour.
Strain the soup through a fine mesh sieve and portion into containers. Cool thoroughly and freeze until ready to use.
Vegan Except Dessert 
Great idea for vegetable stock. But, how many veggies to yield how much stock? For example, how many cups of stock could I get from, say, 2 lbs of veggies? Thank you!
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Thanks Diane for your question. I’ve never weighed out my scraps. Usually when my gallon size freezer bag is full, I put it into a 2 gallon pot. Fill 3/4 with water and boil. I get about 5 quarts. I’ve also made smaller quantities too. It’s really a function of how much you want to make and how much vegetable scraps you have on hand.
I hope this helps! Thanks again for visiting!
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Thank you! I am enjoying your blog!!
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Nice touch…Dennis and Nannette
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I really need to remember to do this
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Once you get in the habit it becomes second nature… I know you can do it Steve!
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