Homemade Vegetable Broth

I discovered this little culinary gem several years ago and will continue to use it until I can cook no more. Whenever you cut up vegetables get in the habit of putting the leavings in a baggie in the freezer. Onion ends, cucumber ends, carrot ends, end chunks from broccoli or cauliflower, tomato parts, peppers, you get the idea. Anything you would normally throw in the trash from your veggies take 10 seconds and put them in that designated baggie in the freezer. Once it is full, fill up a pan with water, add the contents of your freezer stash, and boil for at least 20 minutes, or until it smells so good you want to sample it. Add whatever spices you most enjoy then let the broth cool. I pour mine into various sized empty butter, cottage cheese and dip containers and freeze. Then comes the best part; add the thawed broth instead to a recipe that calls for plain water, to some fried foods (including ground beef, chicken or pork) instead of oil, to casseroles, soups, to boil noodles, or even use as a marinade. When using a slow cooker, use the broth. I have even added the broth when making chili and it seems to me to contribute another layer of flavor. I also boil chicken and beef bones for specific broths, but the veggie broth is more versatile.