- Prep Time: 5 minutes
- Cook Time: 30-60 minutes
- 1 week's worth of vegetable scraps (i.e. dried-out garlic cloves, onion ends, tomato cores, mushroom ends, parsley stems, etc.)
- 2 bay leaves
- 6 black peppercorns
- 3 stalks fresh thyme
To preserve veggie scraps, freeze until needed, then thaw before preparing stock.
Place all ingredients in a large pot and cover with water. Bring to a boil, then reduce heat and cook for 30 minutes to 1 hour. Strain broth through a fine mesh sieve to remove remaining solids.