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Vegetable Stock

Place 4 quarts of water in a stock pot and add leftover vegetable cuttings from the freezer: onion ends and skins, pepper pieces, whatever you have saved. Also look in the refrigerator and use any vegetables that are drying out or going limp. For this stock I found mushrooms that had become dry, and spinach that was wilting. Into the stock pot! Bring to a boil, then turn heat to low and let simmer for at least 2 hours.