Vegetable Soup Stock

Save all the trimmings from washed veggies, throw in a pot with water and bring to a boil ,simmer for 60 to 90 minutes. Strain to have a clear broth. Now you can cook it down to reduce for freezing or use it now.
Candidates for the stock pot:
trimmings from most veggies,
any greens,lettuces,radish leaves and trimmings
stalks from chards,kale,broccoli,kohl rabi leaves
onions,garlic,shallots, (even the root ends and papery parts!)
carrot,corn cobs,potato peelings
squash
peelings from just about any vegetables
also this is a good way to use up that old wilted lettuce or spinach
WASTE NOTHING!!!
Avoid:
beets(red stock)
peppers,eggplant,bitter greens like mustard/collards

here is a tip a friend gave me recently:
save all your trimmings in a large zip lock freezer bag until you have enough or have time to make stock. just pop them in the freezer! even if they get ice in the bag, they still are great to use for soup stock!
i have been doing this and it works great! and it is much easier to save even those little bits!
you will be so glad to have stock ready made when winter soup fever hits you!
you can substitute vegetable broth for any meat broth in any recipe, just like vegans do it!
and think of the $ you can save!

ENJOY!