- Vegetable scraps like:
- Peppers (not spicy)
Water to cover
1/2 tsp kosher salt
- Pull out your scraps from the freezer and empty them into a stockpot or cast iron dutch oven.
- Fill: Cover with water and add salt.
- Boil: Bring to a boil over medium-high heat.
- Simmer: Reduce to a simmer over medium-low heat for one hour, adding any fresh herbs halfway through.
- Category: Dinner
- Method: Stovetop
- Cuisine: North American
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