All our soups need a good broth to start. Keep veggie scraps in the freezer for a soup-needing rainy day. I find it very soothing to start my broth early. The longer it cooks the more flavorful it gets and it’ll fill your house up with homey and delicious smells. To start fill a large stockpot with a gallon bag worth of veggie scraps. Bring to a boil, then simmer on medium/low heat for 30 minutes to 3 hours! Leave the pot and tackle some other warming tasks (like laundry!) See the full veggie stock recipe here!
