Tip - Easy Vegetable Stock

I keep a 1 gallon plastic bag in my freezer, throw in all your
vegetable peelings and trimmings, tomato cores and tops, the outer
skins of onions, parsley stems, leek tops, whatever (not potato peels
however), when it gets full crush it down and keep adding till full
again, Then cover with water, add salt, pepper, bay leaf, etc.  Boil
then strain and you end up with about 2 cups of free vegetable stock.
Pour into freezer container and it's ready the next time you need
stock.  I keep adding to it until I have about 6 cups total.