Homemade veggie stock

I love a good bone broth....but I was researching new ways to create your own stock....I passed through several utilizing the scrapes of veggies.  So I decided to fill a very large gallon bag.  It took about two weeks and I kept the bag in the freezer.  I ended up using this in a delicious chicken and sausage soup.  I used 32 ounces in the soup and have 24 left over.  I plan on using the rest as an afternoon treat with a scoop of protein powder.  
 
In a large gallon storage bag I began stuffing all my veggies straps  The ends of my carrots and celery. The skins of carrots and potatoes.  Past their prime mushrooms and the ends and skins skins of onions and garlic.  
I put it in my crock pot with a healthy handful of salt and a generous amount of pepper, along with two capfuls of apple cider vinegar and that is it.  
I put on high for 4 hours. 
Once done, I drained out the veggie scraps and moved the pot of broth to the stovetop.  I added more salt to taste, along with cayenne, turmeric, coriander and pepper….Done and done!

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