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.