Add all ingredients to a 6-quart pot. Cover with water by 2 inches, leaving an inch or two below the top of the pot so it doesn’t boil over. Cover, bring to a boil at high heat, and then reduce to a rolling simmer for 2+ hours.
Strain the stock through a fine-mesh strainer and discard scraps.
Use broth immediately, or refrigerate for up to 5 days. You can also freeze the broth for up to 5 months in freezer-safe containers.
To make this in a crockpot, add all ingredients to the crockpot. Cover with water by 2 inches then cover and set to low for 8-10 hours. Follow steps 2-3 above.
The nutritional info is based on my sample recipe; yours will vary depending on the types of vegetables you use.
I just make a batch of stock whenever I get a full-gallon bag of veggies. No need to thaw them in advance!
Don't be afraid to use onion shells, garlic skins, really ALL the scraps you have.
Feel free to boost your broth with fresh turmeric, fresh ginger, or a tablespoon of apple cider vinegar.
I listed the vegetable scraps I typically have on hand yet the sky's the limit (almost) with what you can add to your own batch.