Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the cold water and make sure your ziplock bag is full of scraps. When collecting scraps think of veggies like: onions, celery, carrots, peppers, tomatoes, corn cobs, herbs and other sweet vegetables.

Try to avoid vegetables that are strong or pungent because they may take over your broth. Some vegetables to avoid are: brussel sprouts, cabbage, asparagus. You also want to avoid anyone in the potato family as they will make your broth cloudy. Lastly, avoid beets if you don’t want to end up with a pink stock!

Place the vegetable scraps in the bottom of your large pot.

Cover the scraps with the cold water and turn the heat on to medium. Bring the water to a boil and then turn down to a simmer. Simmer the scraps for 20 – 30 minutes.

After the scraps have simmered carefully strain into a container. The stock will last for about 4 – 5 days in the fridge or 3 months in the freezer.