Homemade Vegetable Broth

Combine all vegetables, garlic, bay leaf, peppercorns, and herbs (if using) in a large stockpot. Add 8 cups of water. Bring to a boil over high heat, then reduce heat to low and let simmer uncovered for about 1 to 1.5 hours, stirring occasionally. During simmering, skim off any foam or impurities from the surface. Once the broth smells fragrant and the vegetables are soft, remove from heat. Strain the broth through a fine sieve or cheesecloth into a large bowl or container, discarding the solids. Season with salt to taste. Let it cool before storing in airtight containers or jars in the refrigerator for up to 5 days, or freeze for longer storage.