2 quarts water
1 onion
2-3 carrots
2-3 carrots
3 stalks of celery
a few broccoli stalks
1 leek
5 cloves of garlic
~1 inch ginger
2-3 dried red chilies
black pepper
sage, thyme, oregano, basil, rosemary (fresh is best!)
2-3 bay leaves
Chop the veggies into big chunks. Throw everything into a great big pot. Bring to a boil, then simmer until it tastes just right. This will be an hour or two.
This makes an excellent stock for winter veggie stews, the red chili and the ginger really round out the flavor of the vegetables and herbs.
PS This can be frozen for a long time!