We used to buy organic stock in the little tetra packs, and it was expensive! The cheapest we could get it (on sale) was about $3 for a one litre container. And we would regularly go through at least two per soup recipe, so it was getting a bit ridiculous. Plus, the amount of sodium in the store bought broths is disgusting! Once we started reducing the amount of salt in our diet, we really started to taste how salty the broth we bought was, and that was the turning point.
I have many recipes in my many cook books for vegetable stock, but what bothered me was that they all called for the use of fresh vegetables that you would have to discard afterwards. I think it is kind of silly to use beautiful, fresh produce to boil down into a broth. I mean, when you make chicken stock, you use the carcass of the chicken, in order to use up every last bit of the flavor. So why can't I use my vegetable "carcasses"? Now what is a vegetable carcass? It is the part of the vegetable you were just going to throw away and not eat. So I began saving all of the pieces that I was just going to discard anyways, and put them in a large freezer bag in the freezer. When it got full, I made stock. Here is my latest bag: