It’s surprisingly easy to make vegetable stock using large chunks of vegetables, or the ends and trimmings you would otherwise throw out—reducing waste and saving cash at the same time! Old, wrinkly vegetables your find at the back of the fridge are perfect, too. You’ll want to consider the flavors of the vegetables you add to your stock, and how they’ll blend with the flavor of the soup you’re planning to make with it. Good neutral options are carrot, celery, onion, mushroom, and parsnip. The stems of herbs and greens are great as well. Think carefully before using broccoli, cabbage, radish, or other strong flavors because they’ll overpower your soup.