Collect leftover cooking scraps and store in an airtight container or bag in the freezer until you have about 3-5 cups of varied scraps.
Throw all your frozen scraps (about 5 cups) into a large stock pot and cover with water (about 8 cups) and bring to a boil.
Then reduce to a simmer, cover, and let cook gently for about an hour.
Use a fine mesh strainer to strain the broth into a large bowl, and discard the vegetables. Let cool to room temperature then transfer to jars and store in the fridge for up to a week!
Store in the fridge in an airtight container for up to 7 days and freeze the rest for up to 6 months.
Notes
You can easily add chicken or beef bones to make an even richer stock!