Can we take a moment here to talk about my love of homemade vegetable stock? I used it in this soup. It’s certainly one of the best things you can make with scraps of herbs and veggies you would otherwise toss. It has such a rich, wonderfully complex flavor compared to most stocks you’d buy from the store, and it always turns out a little differently depending on the combination of things you throw in each time. What I do in preparation to make the stock is to accumulate veggie scraps from my cooking in freezer-safe containers. When I’ve got a good amount of them – maybe about six cups’ worth – I add them to a large pot of boiling water, reduce the heat to a gently rolling boil, and let the mixture simmer for about an hour. Then I remove it from the heat, let it cool a bit, and strain the broth out into a large glass pitcher I have (the kind you use to mix pancake batter in – perfect for this). The stock is typically a very rich, dark brown, and I’ll often dilute it with water to stretch it some more. I got six cups of vegetable stock out of this recent batch I made.