Step 1

Add frozen vegetable scraps to a 6-quart stock pot. Add water and the remaining ingredients. You should have enough water in the pot where you can easily stir the vegetables.

Step 2

Cover and bring to a boil. Reduce heat to a bare simmer, and cook, uncovered, for 1 hour, stirring occasionally.

Step 3

Take the pot off the stove and remove all the vegetables with a slotted spoon or a skimmer.

Step 4

Set your strainer over a large bowl and pour the broth through. Broth should be clean and clear without any impurities. You can also run the broth through a cheesecloth.

Step 5

Cool completely at room temperature and then divide into storage containers or gallon size freezer bags. Store in the refrigerator for up to one week or freeze for up to 3 months.