Any and all odds and ends of vegetables you would eat. For example: onion peels, garlic peels, ends and leaves of carrots, skins of squash or potatoes, stems of beets, broccoli, lemon rind, apple peels and cores [be careful to pick all the seeds out!], eggshells [of organic eggs only]
. . .
DON'T PUT IN: eyes of potatoes (poisonous!), apple seeds (poisonous!). If you aren't sure if something is edible, look it up!
Instructions
Keep a bag in the freezer you can add all your vegetable scraps to. When you want to make the stock, just pour the bag's contents into a big pot and add water, then boil for 20 minutes (more if you want a thicker stock). Strain through a large colander to get the scraps out, and your stock is ready to use.
Recipe by The 30 Day Food Blog at https://30dayfoodblog.com/2020/03/19/rich-and-delicious-vegetable-stock/