Wash all vegetables under cold running water.
Place the ingredients into a very large stockpot. Pour the water over the ingredients and bring to a boil over med-high heat.
Once the mixture comes to a boil, reduce the heat to low and cover. All to simmer for 24 hours overs over low heat. Stirring occasionally and skimming and discarding the surface of any gray foam (impurities).
After 24 hours, carefully move the pot to the sink. Using a skimmer, spider or slotted spoon, remove and discard as much of the herbs and vegetables as you can.
Line a chinoise/china cap or fine mesh strainer with cheesecloth or coffee filters that have been torn open. Carefully, pour ladlefuls of broth into the filters to strain the broth of any remaining solids or impurities.
Store the broth into quart-sized containers, or wait until completely cooled before transferring to zip-top freezer bags to freeze for future use, or enjoy immediately.