As you use your raw vegetables for other meals; keep all cut off ends & leaves in a gallon size baggie in your fridge until it's full. DO NOT rinse them before storing.

Rinse all vegetable scraps throughly; place into a large stock pot. Cover with water 2-3 inches above vegetables. Cook on high until boiling; reduce heat to simmer and cover.

Meanwhile peel onion cut in half & add to pot. Peel garlic cloves & add.

Add salt & pepper & continue to simmer 2 hours; reducing heat to low-simmer if necessary.

If you have raw spinach; add now; continue simmering 15 minutes; stirring occassionally.

Remove from heat; leaving covered let stand until warm; then strain all vegetables out leaving just the broth.

Continue to cool until safe to pour into freezer containers. Measure 1 cup ( or 2 ) into each freezer container; depending upon quantity you usually use.

Let cool throughly before freezing.

*NOTE* This stock will keep up to 1 year. You can increase or decrease seasoning as preferred. I keep celery ends (including roots & leaves), broccli stems, cauliflower stems, carrot ends, etc. You can add any vegetable you like as long as they ate fresh; NOT canned or frozen.