Add all the vegetables and herbs to a large pot. Pour in the water and bring to a boil over high heat. Reduce to a simmer, cover, and simmer on low for 1 hour.
After the hour is up, turn the heat off and let the broth sit for 5-10 minutes. Strain the broth into a large jar or multiple small jars and discard the veggies, or you can puree them with water for a blended soup.
Store the broth in the fridge for up to 10 days or you can freeze it for up to 6 months.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/nourishing-vegetable-broth/