Step 1

Place the vegetable trimmings in a large stock pot or dutch oven.  Fill the pot just above the trimmings with cold water and add crushed garlic cloves (skins and all), peppercorns and bay leaves.

Step 2

Cover and bring to a boil.  Reduce heat to a simmer and cook for 25-30 minutes.

Step 3

Place a large sieve over a bowl and pour the contents of the pot through the sieve.  Press on the solids to squeeze out any extra liquid.  Discard the solids.

Step 4

Broth will last a week, refrigerated or three months frozen.