In this case, I had cabbage, tomatoes, celery, green onions, garlic and broccoli. I also threw in some sea salt and a bay leaf for extra flavor. I threw everything in a pot and filled with water. On the stove, I brought it to a boil and then turned down to low, covered it and let it simmer for 6 hours. Most of the veggies break down in the long cooking process. When it’s done, strain it into a bowl. If you like a chunky broth, you can puree what is left of the veggies and throw them back in. I strained mine and this is what I had at the end.
I made about 10-12 cups of broth. About enough for 3 large soups. I just store it in the freezer in serving size containers so I just pull out what I need. That’s it. Super easy.