Vegetable Stock * - cooking recipe

Ingredients
    carrot peelings
    onion peels
    extra garlic peels and pieces and celery scraps
    rosemary
    thyme
    basil
    bay leaves
Preparation
    Save in a large Ziploc bag.
    When large Ziploc bag is full of vegetable scraps in your freezer, it's time to make stock.
    Place scraps in large stock pot and fill with water.
    Add spices and simmer 30 to 60 minutes.
    Strain once through colander and once through finer strainer to remove all solids.
    Freeze in ice trays and transfer to Ziploc bag for convenient small amounts.

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