- 1 gallon sized bag of vegetable scraps
- Enough water to cover vegetables
- 2 bay leaves
- 1/2 teaspoon sea salt
- 1 teaspoon white or black peppercorns
- Place kitchen scraps in a large deep pot and cover vegetables with clean water. Add pepper and bay leaves Bring to a boil then reduce to a simmer and simmer for 1 hour. Strain broth and discard the vegetable waste. Keep broth in smaller containers so you can use and freeze what you need.