Roughly chop vegetables: 1 onion, 3 celery ribs, 3 carrots, a handful of asparagus ends, or other vegetables you want to use.

Saute in olive oil until lightly browned.

Place in crock pot with a parsley, thyme, and sage bundles, 4 cloves smashed garlic, 8 peppercorns, 3 bay leaves, and 3 quarts of water. Turn the crock pot on low and cook for 8-10 hours or on high for 4-5 hours.

Strain the vegetables, reserving the liquid for stock.