The other day I realized that I had a lot of veggies that were starting to look a little tired for eating but weren't quite ready to be thrown out. That's when I like to throw them all in a big pot to make vegetable broth. I prefer to use vegetable broth over chicken broth in almost all of my recipes. To me, it feels like it adds more flavor - a more complex & interesting flavor to dishes. Every time I make mine it is completely different depending on what I have in the fridge.
Then, I strain out all the goodies and freeze the broth in ice cube trays. That way I can pop them out for later uses.
*plus any other herbs or veggies that you have on hand
I roughly cut up the vegetables and leave the peel and stems on because I will end up straining it all out and throwing it away. I fill the pot of veggies with water and bring to a boil. Then I turn it down to medium heat and cook it for several hours. The broth will start to concentrate and get a darker brown. Right at the end I like to add a little tamari for salt and flavor. Then strain out the veggies. Fill ice cube trays to freeze. The next day pop the ice cubes into a zip loc bag for later use.