In a large stock pot, sauté the onions, celery and carrots in olive oil over medium heat for 3 minutes. Then, add the garlic and continue to sauté the mixture for 2 more minutes.

Next, pour the water into the stock pot over the softened vegetables. Add the bay leaves, optional kombu and salt. Continue cooking over medium heat with the pot partially covered for 20 minutes.

If you added kombu, remove it now to prevent it from becoming slimy and bitter. Continue simmering, partially covered, for another 25 minutes.

Remove the aromatics by pouring the broth through a through a fine mesh strainer into a large heat-proof bowl. Discard or compost the remaining waste.

You’re done! Enjoy or freeze this vegetable broth made from your own recycled veggie trimmings!