Making vegetable (or chicken) broth (also called stock) is easy and very economical. I keep a large 5 qt. tub (it once held sherbet) in the freezer. Whenever I am prepping vegetables, anything in good condition (not moldy or too dirty) goes into the tub. This includes: garlic and onion peelings, leek tops and bottoms, corn cobs, bell pepper cores, carrot tops, potato peelings, beet tops and skins, mushroom pieces, etc. Go easy on anything with a strong flavor, like celery, fennel, etc. as it can make the stock bitter. Note that pepper and tomatoes will make a cloudy stock, and beets will give you a strong color. If you peel potatoes, make sure the peels are not green, as they contain compounds that are somewhat toxic. You will need a large stock pot.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets (if made with migraine-friendly vegetables and fruit)