2 yellow onions
 1 red onion
 2 cloves garlic
 5 carrots
 4 green onions
 4 stalks celery (I used tops of the entire bunch, including leaves)
 about 2 tsp dried parsley
 about 2 tsp dried thyme
 1 tsp salt
 bay leaf
 Roughly chop onions and smash garlic (don't need to remove peels)
 chop everything else roughly, put in pot with 2 quarts water, bring to
 low boil, cook 1 1/2 hours, strain broth. (Carrots taste good but
 other vegies are too mushy for my taste, so I toss them).