Vegetable Stock

After months of complaining about throwing away my vegetable scraps, it dawned on me that I could be making my own vegetable broth! So, last week I diligently collected my veggie scraps in a plastic ziplock in the fridge. When the bag was full, I threw everything in my big stock pot and filled it to the brim with water. Floating about were: carrot tops, onion & garlic skins, leek tops and bottoms, chard stems and a bunch of sad looking parsley from the back of the fridge. After letting the concoction boil away on the stove for a few hours, I scooped out all of the largest scraps and then poured the remaining liquid through a gold coffee filter to remove any leftover particals. Voila! Remaining in the pot was beautiful, rich colored vegetable broth. I haven't seasoned it yet, so it still needs some salt & pepper. Most of it now sits happily in my freezer, waiting to be used. It was so easy -- and made so much -- I'm all stocked up on stock for the foreseeable future!