8-10 cups miscellaneous vegetable scraps:
Carrot tops, onion peels and ends, pea pods, ends and strings from string beans, stem ends of squash and pumpkins, stem ends of tomatoes, trimmings and seeds from peppers, apple and pear cores or peelings. Do NOT use scraps from cabbage, broccoli, cauliflower and similar vegetables as they impart a strong nasty taste when cooked too long.
- 1 whole head garlic, unpeeled
- 1 onion, unless many onion scraps were used earlier
- Water to cover
- 1 tsp. salt per quart of water used.
Put all into pot and bring to boil. Reduce heat to simmer, uncovered, for around an hour. Strain, throw out vegetable scraps, and use as soup immediately or save for use cooking other things later.