In a large pot, combine all of the ingredients. Add enough water to cover the ingredients. Over medium high heat, bring it to a boil. Reduce the heat to low, partially cover and cook on a low simmer for 1 1/2 hours. Using a slotted spoon, remove and discard the vegetables and herbs. Pour the broth through a strainer or sieve lined with cheesecloth into jars or storage containers with tight lids.