# What You'll Need:
→ Vegetable Scraps
01 - 5 to 6 cups assorted vegetable trimmings such as carrot peels, onion skins, celery ends, leek tops, mushroom stems, garlic skins, and parsley stems
→ Aromatics & Seasoning
02 - 2 bay leaves
03 - 8 to 10 whole black peppercorns
04 - 2 cloves garlic, smashed (optional)
05 - 1 small handful fresh parsley or thyme sprigs (optional)
06 - 1 to 2 teaspoons salt, to taste
→ Water
07 - 8 cups cold water
# How-To Steps:
01 - Gather clean, fresh vegetable trimmings. Avoid bitter vegetables such as broccoli, Brussels sprouts, or large quantities of cabbage to maintain a clean flavor profile.
02 - Place the vegetable scraps, bay leaves, peppercorns, garlic, and salt into a large stockpot. Pour in the cold water until all ingredients are covered.
03 - Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
04 - Simmer uncovered for 1 hour, occasionally skimming foam and impurities from the surface using a ladle or spoon.
05 - Sample the broth and adjust the salt content to desired taste preference.
06 - Pour the broth through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding all solids.
07 - Allow the broth to cool to room temperature. Transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
