VEGETABLE SOUP STOCK

This came from a member of JR Organics CSA.

Assorted vegetable tops (including carrot tops), leek tops, stems, peelings, and any leftover vegetables to fill a large soup pot (all washed)

fresh or dried herbs of your choice

bay leaves

a few sliced carrots and celery

Water to cover

salt and pepper

Cover veggies with water in a large pot. 
Bring to a boil. Turn down to a simmer. 
Simmer for 3 hours. 
Add salt and pepper to taste. 
Allow to cool completely. Pour into storage containers (e.g. recycled yogurt containers) through a strainer. Freeze unless you’re using it within a day or so. If you compost, you can put the strained vegetables in the compost and you recycle the veggies twice!