The Best Vegetable Broth Ever

• 1 large carrot
• 5 celery stalks (with leaves)
• 1 large yellow onion, cut in half but not peeled
• 1 medium parsnip
• 1 small fennel bulb, cut in half, with fronds
• 1/2 pound fresh shelled English peas OR 1 (12 oz) bag frozen peas
• 1 bunch fresh parsley
• 1 small golden beet, stemmed and halved
• 1/4 head cabbage, roughly chopped
• 6 whole cloves
• 12 whole black peppercorns
• Pinch of crushed red chile flakes
• 3 quarts water

1. Rinse any lingering dirt from the vegetables. Combine all ingredients in your largest stockpot-if you need to, cut the veggies into chunks to fit in the pot. Cover, bring to a boil, then reduce heat to keep at a bare simmer. Simmer for 2-3 hours, or until the broth is richly flavored. Strain out the solids.
2. Use the broth immediately, or freeze for 4-6 months.

carrot, celery stalks, yellow onion, parsnip, fennel bulb, frozen peas, parsley, golden beet, cabbage, cloves, black peppercorns, red chile, water

Taken from food52.com/recipes/24798-the-best-vegetable-broth-ever (may not work)