I’m a HUGE fan of homemade broths. It saves money, there’s less waste and it is far healthier for you. I freeze my broth in one or two cup portions to use as a base or for making rice.  Are you wondering what vegetables make good stock or broth and what ones should be left out?  Check out this guide. I’ve even made it alphabetical to make it easy to find what you’re looking for.  Acorn Squash The peels are great for stock, but the flesh is too starchy and should be left out