In a big saucepan on the stove or in a slow cooker, combine all the veggies, the garlic, the bones, and the bay leaves. Add the vinegar, salt, and water until everything is covered by one inch of water (about 13 cups).
Cook on low for 12 to 24 hours.
Carefully scrape the film from the top of the soup using a shallow spoon. Through a fine strainer, pour the broth; throw away the sediments. If necessary, add more salt after tasting the soup.
The broth can be frozen for three months and will last for three days in the refrigerator.