Homemade Vegetable Broth

• veggie scraps: onion scraps, bell pepper scraps, broccoli scraps etc.

• water

• 2 bay leaves

• Pepper

• Optional: fennel seeds

1. Collect vegetable scraps and store in freezer. Once you have enough (I filled up a gallon freezer bag), add to a stock pot.

2. Fill the pot with water until all of the veggies are covered.

3. Add pepper and bay leaves (and fennel seeds if you wish).

4. Bring to a boil.

5. Turn down to a simmer and cover. Cook for 45 minutes.

6. Strain all vegetable out and discard.

7. Store broth in fridge for up to a week!