I love making soup stock because it lets me get rid of any spare vegetables or herbs in the fridge.
I threw in a couple leftover onions, carrots, celery and some fresh tarragon, parsley and thyme.
All I added to the water was a couple bay leaves, salt, pepper and garlic powder and let it simmer for around three hours.
I plan on using it to revisit my favorite comfort soup: pho. Stay tuned and keep eating.
Seasoned to Taste 