Homemade Vegetable Broth

8 to 10 cups distilled water
2 onions
2 to 3 garlic cloves
3 carrots
3 to 4 celery stalks
2 potatoes with skin
1/2 c parsley
1 t thyme
1 t basil
1 T Bragg Liquid Aminos

Cut all vegetables into 1 inch pieces. Place in large soup pot and add seasonings. Sauté in small amount of water until slightly tender. Cover with distilled water and bring to a boil. Reduce heat and simmer for one hour. Cool and strain broth, discarding vegetables. Broth may be frozen or kept in the refrigerator for one week.