Do not throw away the skins, clippings, trimmings, tops and ends of your vegetables. I freeze mine in a zip lock type freezer bag and use them as needed for stock. Carrot tops, ends and peelings, tomato tops and ends, celery pieces and roots, onion skins, garlic skins, tops and roots of nearly any vegetable that one trims should be reserved for stock.
Cover the stock with water and bring to a high boil, add whole and cracked pepper corn, a bit of chicken base and reduce to a simmer until the broth looks like this.
How sweet is that? An amber colored base that is all natural and made from scraps that one would normally disregard.

