Veggie Broth

So for the past month or so, I've been saving up trimmings and leftover vegetables from all of my recipes. I've been keeping them in tupperware containers in the freezer. There were carrot peelings, onion skins and tops, the tiny garlic cloves that have no use, and a bunch of other stuff. Anyway, I saved all of this stuff so I could make some vegetable stock without wasting any vegetables.
I waited until I had saved about 10 cups of frozen odds and ends. Then, I put them in a large stock pot and added just enough water to cover them. I also added some dried herbs (thyme, basil, and dill), a few bay leaves, and some peppercorns.

Then, I brought it to a boil. Once it boiled, I reduced the heat to medium and let it simmer, uncovered, for an hour. Then I drained it into another pot with a colander.

 Here's the strained vegetables.

I put the broth into a bunch of jars, and then put the leftover into some ice cube trays so I can have small servings available all the time. It made about 8 cups of broth, plus the ice cubes.

So this wasn't really a meal or anything, but it's really good and I use veggie broth a lot so it is nice to have on hand. And it was really nice to not waste those little bits of veggies that no one ever uses, and instead make something out of them :).
So yeah, that's it for tonight. Enjoy :)