Some thrifty folks collect their vegetable scraps and surplus herbs in a bag in the freezer until they have collected enough to make broth.
This recipe is from a blog called Jennifer's Kitchen. You can read more about how to make your own stock at this link.
In a soup pot, sauté onion, carrots, and celery in oil over low to medium heat until onions begin to look translucent. (If using leek and/or parsnip, sauté now as well.)
The original recipe calls for parsley but I like using thyme, sage and basil, too. You can experiment with adding small amounts of herbs like rosemary, dill, oregano and cilantro, as well.
You can use a mix of fresh and dried herbs and feel free to use more than a 1/2 cup if you like.
If you have previously de-stemmed the herbs you only need about 3 Tablespoons.
If the herbs are still on the stem you can just throw in a generous handful without de-stemming first.