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Place at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot.
Add any leftover vegetables and herbs that need to be used up.
Add 2 tablespoons sea salt and 1 teaspoon whole peppercorns.
Pour 4 quarts of water into the pot and turn the heat on high.
Cover and bring to a boil.
Lower the heat a little and simmer the broth for 1 hour.
Strain the vegetables and herbs out of the broth.
Pour into airtight containers.