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
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!