Step 1

Combine all ingredients in large Dutch oven or stock pot.

Step 2

Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more.

Step 3

Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible.

Step 4

Discard solids and store stock in a plastic container or freezer bag.