8 cups veggie scraps* (I used tri-colored carrots, celery, zucchini, onion, parsley and dill)
8 cups filtered water
2 bay leaves
2 garlic cloves, minced
1/4 cup parsley leaves
Salt and pepper, to taste
Instructions
Add all ingredients, except for salt and pepper, to a large stock pot (I used a 4 quart pot).
Bring to a vigorous boil and then reduce heat to a low boil (but more than a simmer) for about 30 minutes.
Once vegetables begin to soften, reduce heat further, cover and let broth simmer. Let simmer for about 2 hours.
Taste the liquid and add salt and pepper to your taste preference. Allow the broth to continue to simmer for more robust flavor (but I think the broth is delicious after 2 hours!).
Place a colander in a large bowl and pour all contents through the colander to collect the liquid in a large bowl.
Store in glass containers or freeze for future use. Reheat before drinking or use in your favorite recipes!
Notes
*Veggie scraps include the tops and bottoms of celery, carrots, zucchini, mushrooms, stems from herbs, etc.