I was so excited to find this recipe recently from Eating Rules featured on Poor Girl Eats Well. It is the easiest, CHEAPEST, most flavorful vegetable broth around.
Scrappy Vegetable Stock
As you cook throughout the week, you take all the little scraps of veggies that you would normally throw away and collect them into a gallon size freezer bag. Keep them frozen, adding to the bag as you go along. When the bag is full, you're ready to make stock. It's that easy!
I even go as far as to saving the "steaming liquid" left over from when I cook veggies and wilt spinach. I figure, why let all those vitamins go down the drain?
Any veggies that are getting a little too old to cook with are also great to add to your freezer bag.
Here is a list of veggies they recommend: onions, garlic, carrots, celery, parsley, leeks, chard, mushrooms, scallions, potato peelings, lettuce, eggplant, zucchini, green beans, and bell peppers.
Other veggies that are good but will add a more distinct flavor are: asparagus, parsnips, squash, fennel, corn cobs, pea pods, and cilantro.
When you're ready to get cooking- place all your frozen veggies in a large stock pot. Add about 3 to 4 quarts of water. Bring to a boil.
Add some seasonings such as thyme, basil, 1 or 2 bay leaves, and 1 to 2 teaspoons of kosher salt. Don't over salt your stock!
Simmer for 20 to 30 minutes, stirring occasionally.
Strain through a strainer covered with cheese cloth. When the stock is cool, adjust seasoning, and pour the stock into freezer bags in 2 to 4 cup increments.
Store in the freezer until you're ready to use.