Veggie broth

This one is really easy. In a big stock pot, add one whole stock of celery, chopped into large chunks, one large onion chopped into large chunks, 2-3 bay leaves (depending on size), some fresh herbs (whatever you have, thyme, rosemary, etc.), and a pinch of sea salt. Fill the pot three quarters up with water. You can add 1-2 carrots too if you like.

Boil the heck out of it for 2-3 hours, continuing to add water as needed until you get a very rich golden broth.

You can store this in the fridge in mason jars and it will keep about a week. You can keep reboiling it each week with more water and more vegetables and pretty much keep it going forever. Homemade stock always on hand is a great thing to have around to add more taste to just about anything in the place of water.