Wash the vegetables and roughly cut them into large pieces.

If you want a darker stock, place the carrots, onions, celery, and garlic into a roasting pan. Roast the vegetables in a 400 degree oven for 20-25 minutes or until the vegetables are evenly browned.

Place the vegetables into a stock pot and add the water. Add the herbs and peppercorns. Bring to a simmer and cook for one hour.

Cool and strain through a colander lined with cheesecloth. Use as needed or freeze for later.