Vegetable stock is super easy to make. It can be used in stews, soups, beans, or anything that may need a little extra flavor. Simply save vegetable scraps such as celery tops, onion ends, carrot shavings and tops, herbs, and garlic in a ziplock bag in the freezer. Add to the bag until you have a good amount whether it be a full bag or half bag. When you've got a little time at home, place vegetable scraps in a soup pot and add enough water to cover vegetables. Boil for one hour then strain, discarding scraps to the trash, compost pile or chickens, whichever you may wish. Your stock is now ready to use or freeze. Divide stock into containers to freeze. I use freezer safe plastic ware found in the canning section. You can also use mason jars. Leave an inch or two for expansion when freezing.
Do's & Dont's
Do not use spoiled or old vegetables.
Avoid using cruciferous veggies such as broccoli.
Do use fresh or dried herbs such as bay leaves, parsley, etc. for flavor.
Do use peppercorns.