Vegetable Stock... so easy to make. And handy since I had a ton of vegetable scraps left over from something the husband was making. Bok choy, GARLIC!, carrot, onion, and what ever else happened to be on hand. Place in a stock pot, fill up completely with water, add a generous amount of salt (to taste). Bring to a boil, then simmer for an hour or so. I ended up with 12c of vegetable stock that is all now labeled and in the freezer for later use.