To a 12 qt stock pot, add vegetable scraps, peppercorns, rosemary, and thyme. Fill the pot with water, and add in 1 Tbs salt (use more or less as desired).
Bring the broth to a boil over high heat, then turn down the heat. Simmer broth for 8 hours until dark and flavorful.
Line a large colander with cheesecloth. Place your containers under the lined cheesecloth, and strain the broth into the containers for later use.
Use vegetable scrap broth in soups, stews, gravies, sauces...you name it! Yum.
Homemade Vegetable (Scrap) Broth https://www.rootandbloomforever.com/homemade-beef-stock-vegetable-broth/