Instructions

1. Fill a large stockpot with about 6 cups of water for every pound of vegetable scraps.

2. Add the scraps to the pot of water. Add more water, if necessary, so the scraps are completely submerged in the liquid. Carrot and celery tops, onion skins, potato peels, and other vegetable trimmings are flavorful in a basic stock.

3. Stir the herbs of your choice into the stock, adding about 1 tablespoon of herbs for every 4 cups of stock. Sage, bay leaves, thyme and cracked pepper add depth the stock's flavor, and they complement most vegetable flavors.

4. Heat the stock over medium-high heat until it reaches a full boil. Lower the heat to a simmer and cover the pot. Simmer for 45 minutes to one hour.

5. Set a strainer over a large bowl. Pour the stock through the strainer to remove the vegetable scraps. Press down on the scraps with a spatula to extract all the liquid, then dispose of the scraps. Add salt to the stock to taste.