For the past few months, every time I prepare fresh vegetables, I have put the stems, ends, leaves, or leftovers into a baggie in the freezer. The bag was full of asparagus, zucchini and yellow squash ends, celery tips and leaves, bits of onion and garlic, leftover corn, spinach and carrot ends.
I put them into a pan with two cups of water, some seasonings and boiled them for an hour or so. I strained the vegetables and had the BEST vegetable stock leftover.
I added fresh carrots, chicken, onion, celery and asparagus to the stock to make a delicious soup:
From now on, this is what I will do with all my leftover veggies!