Vegetable Stock

Vegetable, herb and fruit scraps
6 quarts of water (more or less depending on the amount of veggie scraps you have)
1-2 bay leaves

*I keep a plastic container in my refrigerator, and throughout the week (or so) I put in any scraps I have that could flavor a stock. Once I have enough to make a stock (when the container is full) I make vegetable stock. I usually make it on a day I'm making soup but you can freeze this so you have it at your convenience.
You don't want anything rotten in here. I've heard some people say not to put anything into a stock you wouldn't eat whole but I say rubbish. Waste not want not. What otherwise would've went to trash gives you a base for another (healthy!) meal. It's nice to start this is the morning or afternoon so it's ready by supper. Also, you don't have to keep an eye on it so you can go about your day while it does it's thing.
Use onion and carrot ends, celery and radish tops, herb stems, apple cores, potato skins, cabbage and lettuce cores, pits, peels and trimmings of any kind*


Place trimmings and bay leaf in a large pot. Add water and bring to a boil. Lower heat to low or medium (depending on how strong your flame is), cover and let simmer for a few hours. Turn off heat and let temperature drop. Strain out scraps and use.