Collect vegetable scraps throughout the week and place them in a large freezer bag. Keep adding to the bag as you accumulate more scraps.
When you have a good amount of scraps, transfer them to a large pot and pour over enough water to cover.
Bring to a boil, then reduce the heat to a simmer and simmer for 45 minutes.
Set a colander over a large bowl and strain your stock into the bowl.
Divide the stock into storage containers or glass jars. Homemade vegetable stock can be refrigerated for up to one week or frozen for 3 months.