Wash any visible dirt off the vegetables and herbs, chop the ends off the carrots, parsnips and celery and chop any large veggies in half if necessary to fit into your pan (there is no need to chop any herbs or to peel and chop up the veggies. In fact, you will get better flavor when leaving the peels on).

Place all vegetables in a 6 quart dutch oven, then add hot tap water up to ~1" from the top.

Place over medium-high heat and start a timer for an hour. Bring the mixture to a boil, then reduce heat and simmer until time runs out.

Taste test the broth and if the flavors aren't strong enough, let it cook down a bit longer (though the longer you cook, the less broth you will end up with, since more water will evaporate). I like it right after the hour mark, but to each his/her own!

Using a fine mesh sieve or cheesecloth, strain the broth into another dutch oven or large container.

The broth will keep in an air-tight container in the refrigerator for ~1 week or in the freezer for ~2 months.