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How often have you come across recipes that called for a cup of vegetable broth, only to have none on hand? This problem is about to be solved, my friends.

All you need:
Two, one-gallon plastic freezer bags
Vegetable remnants from onions, carrots, celery, broccoli, eggplant, kale, etc.

One stir-fry and half your job is done. Save two, one-gallon bags full of veggies. When full, dump contents in a stock pot, cover with water, toss in 6-10 garlic cloves and salt. Bring to a slow boil. Reduce heat and simmer for 4-5 hours. Cool completely and place in small, freezer-proof containers. Throw them in the chilling machine and voila!