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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.
Cover and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes.
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.
Broth will last a week, refrigerated or three months frozen.