If you like the idea of making homemade vegetable stock, I say go for it! It's not difficult, and it adds flavor to your recipes that's hard to get from a can or a box.
1 tablespoon extra virgin olive oil
1 large onion, roughly chopped, no need to peel
3 large carrots, roughly chopped
1 stalk celery, roughly chopped
1 leek, washed thoroughly and roughly chopped
6 garlic cloves, peeled and smashed
5 sprigs of Italian parsley
5 sprigs of fresh thyme
3 sprigs of fresh tarragon
1 large bay leaf
3 quarts cold water
1 teaspoon kosher salt
1 teaspoon peppercorns or 1/2 teaspoon freshly ground pepper
HINT: Save all of your scraps! Save all of your peelings, ends, roots, and tops from your trimmed veggies throughout the week and use them in place of some or all of the veggies listed above. (Or freeze them until you have enough to make your broth).
Heat the oil in a large pot over medium heat.
Add the onion, carrots, celery, leek, garlic, parsley, thyme, tarragon, and bay leaf. Cook for 5 to 10 minutes, stirring frequently.
Add the water, salt, and pepper.
Increase the heat to medium-high. Once boiling, lower the heat and simmer, uncovered, for 45 minutes.
Remove the stock from the heat and allow it to cool completely. Then, using a fine mesh strainer, strain the broth into a clean container, discarding the solids.
You can use it immediately, refrigerate it in an airtight container for up to a week, or freeze it and enjoy it within six months.
