Use vegetable scraps to make vegetable stock.
Place vegetable scraps in a large dutch oven or stock pot and cover with cold water. Add garlic (skins and all), peppercorns and bay leaves.
Cover and bring to boil. Lower heat and simmer for 30 minutes.
Place a sieve over a bowl and pour contents through the sieve. Press on the solids to get liquid out.
Can be refrigerated 1 week or frozen 3 months.
4 cups of vegetable scraps
3 garlic cloves, minced
2 bay leaves