Hint cut your veggies into big chunks. It will be cooking for a long time!
About 1/2 to 1 cup (of each) chopped vegetables of choice.
potato peels
carrots
celery (can add some of the leaves)
mushrooms
squash
tablespoon of parsley
tablespoon garlic powder
First I got a big pot. Add a little olive oil to the bottom, just to coat it.
Chop one onion and saute until tender.
Add celery, potato peels, carrots, mushrooms and squash into pot. Season with salt and cook until tender. About 30 minutes.
Add water to cover and almost fill pot. Add tablespoon of parsley
Bring to boil. Turn down to simmer and reduce to 1/2.
Vegetables plus some of the stock made a great vegetable soup for that evening. The rest of stock was frozen in cup cake pan for easy use later.
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