Instructions: Corasely chop the vegetables and place in a large stockpot with the chile and herbs. Add the peppercorns and salt.

Add 12 cups water (or enough to cover the vegetables) and bring to a boil, skimming any foam that forms on top. Lower the heat and simmer for about 2 hours, uncovered.

Strain the broth into another pot and discard the vegetables. Taste for seasoning, adding more salt if necesary. You may cool and refrigerate the broth for up to a week, and it may be frozen.

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