Vegetable Soup Stock

AKA "throw a bunch of vegetable scraps in a pot and boil the hell out of it." Also, look everyone I got batteries for my camera! Here's the "before" picture.

I keep the odds and ends of veggies used in other recipes in a freezer bag to use for soup stock. This one's made of bits of green onions, red onions, yellow onions, one small potato, maybe 3 celery stalks, part of a tomato (which I'm finding makes stocks slightly bitter), 2 small carrots, and a heap of pre-chopped garlic. The house buys pre-chopped garlic in bulk, so I don't use fresh-chopped as much as I'd like. There are some spices in there, like salt, pepper, and a bay leaf. I don't remember everything I smelled in the cupboard and thought "this'll be nice," then threw in. I'm precise in my cooking, I know.

As a basic veggie soup stock recipe, you can gather
1 onion
2 carrots
3 celery stalks
1 head garlic (which is what gives it more flavor)
1 bay leaf
and as much salt and pepper as you like

Quarter onion. Peel garlic. Cut carrots and celery into... chunks about 1-2 inches long. Throw all ingredients in the largest pot you own. Add enough water to fill your large pot. Bring water to a boil, then let simmer for 1-2 hours. Strain veggie bits out, wait for the stock to cool, and refrigerate or freeze for later deliciousness.

Here we have the "after."