Homemade stock is far superior to canned or boxed stock. And, it is sodium free! You can use any vegetable scrap for this recipe. The only difference is the color and flavor will vary. Simmer until desired flavor is met. Drain and add to your favorite soup base.

The secret is to keep your water at a simmer. You want the bubbles to just be breaking the surface of the water. If the water is a rolling boil the vegetables will break apart and cloud the stock.