Roast your soup bones in a 400 degree oven for about an hour. Your bones should be brown and fragrant. Do not skip this step, or your broth will smell and taste terrible!

Drain the fat from the bones.

Add the bones to your stock pot along with your vegetable scraps.

Add filtered water to cover by 2 inches and bring your pot to a boil.

Once boiling, add the vinegar and bay leaves.

Turn down your heat to maintain a gentle, low simmer.

Cook for at least several hours. I simmered mine for 24 hours.

Cool and store!

Enjoy!