Vegetable Stock From Scratch

Name: Vegetable Stock From Scratch
Yield: 1 serving
Ingredients: 10 cups of water; carrot; 1 - 2 tablespoons salt

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Don't throw away those past their prime or leftover veggies, get more mileage out of them by making your own Vegetable Stock from scratch!

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10 cups of water
carrot celery, leeks, onions, garlic, mushrooms, radish / beet tops, root vegetables (turnips, rutabagas, radishes, or other vegetables you have, best: carrots
1 - 2 tablespoons salt less for lower sodium stock

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In a large stock pot add all your veggies, 10 cups of water, and salt.
Bring pot to a boil and cook for 15 minutes then lower to medium low and simmer for at least an hour - more if you have the time. The longer it simmers the more flavor you'll develop.
Store in an airtight container in the fridge for about 2 weeks on the freezer for 1 month. Or it can be canned by only by using