Step 1

Combine the vegetable trimmings and water in a large stockpot over high heat and bring to a boil. Reduce the heat just low enough so the stock is barely bubbling; cook uncovered for 30 minutes, until the trimmings are tender and the stock has taken on a nice flavor and a golden color.

Step 2

Strain and discard the solids, then cool the stock and use or store as needed.