Throw washed veggies in a large stock pot and fill with water enough to cover all the contents. Add salt and pepper, cover and bring to a boil. Boil for 5 minutes and then reduce heat to medium-low.
Simmer for 30-45 minutes covered. Turn heat off and cool. Strain through a mesh colander into a large pitcher or storage container and keep in the fridge for approximately 2 weeks. You can also freeze in individual one quart bags (4 cups for each) for convenience and accessibility when cooking. Use as a soup base, or to cook with your grains for more flavor and nutrition.