Makes 6 cups
6 cups vegetable scraps*
8 cups (2l) water
2 bay leaves
Place all ingredients in a large pot and simmer for 30 minutes. Let cool some and strain solids from the broth. If desired, add salt and pepper to taste. (I leave mine unsalted.) Will keep well in the fridge for about one week, or frozen for a few months.
* Stay away from starchy vegetables like corn and potatoes. Especially good scraps include pepper cores, broccoli stems, onion and garlic skins, carrot peels, and celery leaves.