A beef broth can be created in the same way, using the most inexpensive cuts. Local butchers will often crack or cut open large beef bones and joints if you ask. A ham broth, created with the leftovers of a traditional baked ham dinner will give you the best split pea soup you've ever had. Fish tails and scraps, shrimp peelings and clam shells can make a superb seafood broth. Vegetable soups get their extra richness from tofu, nuts and legumes or miso.

Making your own broth doesn't cost anything extra. Each time you peel or trim vegetables, put the scraps in a freezer bag instead of the compost pile or the trashcan. Most vegetables store the majority of their flavor and nutrients in their skins, so you are adding a nutritional boost to your family's diet by making your own broth. Also, each time your family serves any type of meat, put the bones, skin and fat trimmings to your broth-making freezer bag.

You can add just about anything to your stock freezer bag as you cook your regular meals. Once you develop the habit, you will find the bag fills rather quickly. It is the variety of ingredients that will give your broth its superior flavor. Celery leaves, potato and carrot peelings, mushroom bits, even the outer leaves from cabbage, lettuce and other greens can be used. Nearly any type of leftover meat or vegetable can be put into your broth. Uneaten bits of corn, peas, mashed potatoes, beans, rice and other grains will all contribute their nutrients and their flavor to your broth.