Home Made Vegetable Stock

Home made soups are easy, nutritious, and are great for eat half, freeze half for later meals. I find that homemade soups can be made without a stock however, they are richer and generally tastier with a stock as a base. I was on a candida diet and now generally attempt a yeast free diet. So, commercial soup stocks, even a lot of the organic ones contain yeast extract, a ton of sodium and a bunch of other unnecessary ingredients. Solution, make your own. It is not difficult.
Make this when you are making a vegetable heavy meal or, freeze the vegetable scraps from every meal until you have a large ziplock bag full.

What you need:

A large pot
Water
Sea salt or Herbamare seasoning
A large ziplock bags worth of vegetable peelings ( carrot peels, Celery leaves and stalks, onion peels and scraps, potato peels, etc...., whatever you use regularly or have in your kitchen).

Fill a large pot with water, add vegetable peels and 1 tsp of sea salt or Herbamare. Bring to a boil, turn down to medium high and let boil until the water changes to a brownish/greenish colour. You really can't over boil it.
Strain it into another pot to use right away or store in your freezer in tightly sealed containers for later use.