You keep it simple, add salt and some good fats, then slow‑cook it until everything’s broken down. Dry the vegetables, add a bit of molasses or honey for sweetness, and keep the broth low enough that it turns to a thick stew. When it’s done, seal it in airtight jars, maybe a few layers of oil on top to keep air out. Store it in a cool place and you’ll have a meal that’s both comforting and lasting.