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Prep: easy if you have vegetable scraps laying around

Time: 30-60 minutes

Taste: totally worth it

From: the internet gave me lots of ideas

Note: the fresh parsley makes a huge difference 

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8-10 cups water
Remnants/pieces/chunks of:  carrot, celery, onion, chives, bell peppers, fresh parsley, garlic
A few bay leaves
1 teaspoon salt

Boil for 30-60 minutes. Keep adding water. When ready to use, remove all vegetables/herbs.

YUM. So much cheaper than store bought broth, and makes a huge improvement in recipes!