Vegetable Stock

Vegetable trimmings are the perfect ingredient for stock.

1 Tbs. olive oil
1/4 cup garlic cloves, chopped
2 cups vegetable trimmings (save money by using the tops of peppers, celery bottoms, asparagus stems, onion ends, basil stems, carrot tops, etc.)
1 gallon water

Preparation:

Pour olive oil into a large pot and saute garlic cloves until caramelized (one to two minutes). Add vegetable trimmings and water, then bring to boil. Reduce heat to low and simmer for two hours. Cool and strain. You'll be left with a beautiful amber-colored bouillon with incredible flavor.