OK so it was late at night when I was making this and frankly I took crap pictures. I think you get the idea though :)
Every time I use any veggies I save the peels, ends and even onion shuck. I throw it all in a ziploc in the freezer. A gallon size is just about right for making broth. When it's full I simply dump it in the crock pot and let it run for 4-6 hours until the veggies are mush and the water is golden brown.
When it's cooked to oblivion, strain and press mixture. Cool in a shallow pan and freeze or use right away. I like to use it for soups and even in vegetable based smoothies. The pulp is compostable of course :)
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