Instructions

1. Start by saving your vegetable peels in a gallon ziplock bag in your freezer. Once the bag is full, place all the peels in your slow cooker.
2. Fill the slow cooker to the top with water and add the spices. Give it a good stir.
3. Put the lid on and cook on low 6-8 hours. You can cook it on high for 4 hours, but the flavor is better if you do it on low.
4. Remove the lid and remove as many large chunks of vegetables as you can. Place a pasta strainer over a large bowl and slowly pour the broth into the strainer. This will help catch any remaining chunks of vegetables.
5. Ladle your broth into freezer storage containers. Let the broth cool completely before placing it in your freezer.