Over a few weeks you should have collected enough vegetable scraps to be able to do this recipe or maybe even enough to double this recipe! YAY!

Remove the vegetable scraps from the freezer and pour the entirety into the stainless steel pot.

Now you are going to fill up about 4 gallons of water into the pot. Your pot may be bigger than the amount of water you need. My pot is so big I usually double the recipe.

Then, we will add the bay leaves, oregano, and pepper.

Place your pot over the stove and bring it to a boil.

Once it starts boiling, reduce the heat to a simmer. Cover the pot with the lid and allow it to simmer for 2-4 hours. The longer, the better.

After the aloughted time I turn off the burner and let it sit for a couple hours. [I usually start this broth in the morning].

Now, it is time to stain the broth.

Take a huge pot/bowl place the strainer inside, and then slowly pour the broth through, catching any of the vegetable scraps. Toss vegetables and repeat this step until all the broth is stained.*** See Notes.

Now, you can either store this in sanitized jars for up to 3 days or in the freezer in cubes for up to 3 months!

You are done! Enjoy this as the base for your soups or in your recipes that require some broth!