# What You'll Need:
→ Vegetable Scraps
01 - 5 to 6 cups assorted vegetable trimmings such as carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, adjusted to taste
→ Water
07 - 8 cups cold water
# How To Make It:
01 - Gather clean, fresh vegetable scraps. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage.
02 - Place the vegetable scraps, aromatics, and salt into a large stockpot. Pour in the cold water.
03 - Bring to a gentle boil over medium-high heat, then reduce to a simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam from the surface.
05 - Taste the broth and adjust salt if needed.
06 - Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids.
07 - Cool the broth and store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
