Terrific flavor and giant cost savings too!

No idea if it works. I'll try this-- making stock.
That way if it doesn't work, well, it's just bones and celery ends and carrot peels!

I don't typically add garlic, green pepper, nor tomatoes to my stock- but do often add thyme, marjoram, carrots, and bay leaf to your above list.

Nice to be able to have homemade stock (frozen) on hand and vary the seasonings-just remember to label what you used (ginger and star anise to beef stock, etc. is wonderful for Asian soups, not so great for minestrone nor pozole!). Glad I labeled the chicken stock I made with parsnip peelings.