Start collecting vegetable scraps, such as:
- kale stems
- mushroom stems
- bell peppers, etc
Put everything into 1-gallon freezer bags until you have two full ones. I typically just throw whatever I have leftover from cooking, minimizing really strong curciferous flavors like brussel sprouts, broccoli, cauliflower, and cabbage.
Once you have your full bags, throw in a large pot covered with water and bring to a boil. Once boiling, I like to add some salt and then reduce to a rolling boil for about 1-2 hours. After you’ve let it work it’s magic, drain the stock through a fine mesh strainer or a cheese cloth to get rid of any small debris from the vegetables.
Pour finished stock into quart containers, such as mason jar or plastic containers. Keep a couple in the fridge or freeze until you need them. I use this stock for making soups, gravy, steaming vegetables or cooking grains with to add extra flavor!