Vegetable Broth from Scraps

We often make our own vegetable broth due to the large amount we use. We freeze our vegetable scraps and once a gallon bag is full it is time to make broth.

Onion peels
shallot peels
mushroom stems
celery ends and leaves
carrot peels
herb stems
pepper stems
garlic
sometimes cabbage or broccoli stems (this depends on what our plans are for the broth that week)
2 bay leaves
parsley, tarragon and thyme
8 cups of water

Directions: water sauté the frozen scarps, then add the 8 cups of water and herbs. Bring to a boil and then reduce heat to simmer, partially covering for 45 minutes to an hour. Strain the broth and store in mason jars in the quantity you will use. We use 2-3 cups at a time. Once cold, it can be refrigerated  for 4-7 days or  frozen for up to 6 months, leave enough head room when freezing so the jar doesn't burst.