end of celery stalk
stalks of kale or other greens
left over parsley
1 tbl peppercorns
salt to taste
- Place all of this in a stock pot with about 3-4 quarts water depending on the amount of vegetables you have.
- Season with salt and bring to a simmer for about 1 hour or until broth has a nice flavor.
- Let cool and then pour through a colander to get a clear broth. She then places 2-4 cups of broth in plastic bags, labels them and places them in the freezer for later use.