When I cut up my daily veggies - I save all the pieces, peels, stems, hearts and ends in a gallon size ziplock and then boil it all with some salt and a bay leaf and make a broth. I toss in a lemon for preserving and then I put it my canning bath and make a few jars at a time for a “faux pho. “ Cook a cup with 1/3C mushrooms, shredded cabbage, and broccoli and spiralized zuchinni- cook it all together with a tablespoon of soy sauce.