Wash all vegetables, but leave their skins on if they are organic (if they are not organic go ahead and peel them). In a large stock pot (12 quarts or more) place all ingredients and then fill the pot with filtered water until the vegetables are covered in water. You want a few inches between the vegetables and the rim of the pot so it doesn't boil over.
Bring pot to a boil and then simmer for 2-6 hours. The longer you simmer, the better. Add water when your vegetables start to peak through.
When you have simmered long enough, strain broth through a fine mesh colander or strainer into a heat proof container (we use glass). Allow to cool to room temperature before storing in fridge or freezer. I keep several containers in our freezer so I can make soup at any time!