Gather any vegetable scraps! If you’ve been saving peels, tops, and ends from your carrots, celery, onions, and leeks, you can toss those in for extra flavor. Just make sure they’re clean and free of any spoilage or dirt.

In a large pot, combine the chopped carrots, celery, onion, leek, smashed garlic, and any scraps you’ve collected.

Pour in the water, making sure all the veggies are submerged, then add the salt, dried thyme, bay leaves, and if you're using them, the paprika and hibiscus leaves.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes to an hour. This allows all those lovely flavors to meld together.

After simmering, remove the pot from heat and let it cool slightly.

Then strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl, discarding the solids.

Taste your broth and adjust the seasoning if needed. If you want a stronger flavor, you can simmer it a bit longer. Then let the broth cool completely before transferring it to jars or containers for storage. It can be refrigerated for up to a week, or frozen for up to six months (the low histamine option).