I keep veggie peelings, cuttings, herb clippings and all other veggie compost in a freezer bag in your freezer for up to a month. At the end of every month I dump this bag into my crockpot, add 6-8 cups of water and cook on low for 6 hours. I drain out the veggies and herbs, and viola! You have like 8 cups of veggie broth.
I save things from veggies like: celery, garlic, onion, carrots, kale, squash, parsnips, peppers, etc. Basically any vegetable that would go into a soup, I save.
I also save bits of herbs that don’t make it into other recipes, or veggies about to go bad I have no other intention for. It’s an amazing way to cut back on costs and food waste. This stock can make enough soup to feed a whole family, or you can freeze it if you are only feeding yourself and thaw as needed.
You can customize with herbs and spices now, or when you go to make your soups. I like to at least toss in garlic, onions, a bay leaf, pepper and rosemary to the broth itself.
I havent bought soup broth in years, and I can make sure my broth is salt free or at least low salt!
It’s such a simple thing to do, and its noticable in your food budget.
So I just made the most hilariously half-assed batch of chicken parmesan - I ended up pounding the chicken flat with a carpenter’s mallet because I couldn’t find my tenderiser, and grinding up rice crackers with a mortar and pestle in lieu of bread crumbs, among other things - and it actually turned out better than it does when I do it properly. I’m not sure what to make of that.