Gather vegetable scraps or fresh vegetables such as onions, carrots, celery, garlic, mushrooms, leeks, and parsley
Rinse the vegetables well
Chop the vegetables into large pieces
Place the vegetables in a large pot
Add cold water to cover the vegetables by a few inches
Add salt, peppercorns, bay leaves, and other herbs if desired
Bring the pot to a boil
Reduce the heat to a simmer
Simmer for 45 to 90 minutes
Skim off any foam that rises to the surface
Turn off the heat
Strain the broth through a fine mesh strainer
Discard the solids
Let the broth cool
Store in the refrigerator for up to 5 days or freeze for longer storage