As seen in this Healing Mung Bean Soup

{ Simple Vegetable Stock } 
   by Bryant Terry

 1/2 small head of green cabbage, thinly sliced
1 large carrot, grated
2 stalks celery, thinly sliced
2 large yellow onions, thinly sliced
1 head garlic, broken apart into unpeeled cloves
   and smashed with flat side of the knife
3 sprigs thyme 
1/2 teaspoon coarse sea salt
9 cups water

Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer uncovered for about 1 hour. Strain through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Use immediately or let cool and store in the fridge for up to 3 days or in the freezer for up to 6 months.