Vegetable Stock

1 medium-large onion, peeled, halved, and sliced

1 carrot, peeled and chopped

1 stalk celery, chopped

3 whole heads garlic, halved horizontally

4 quarts water, cold or at room temperature

1 green bell pepper, seeded and chopped

2 tomatoes, coarsely chopped

2 ears corn, kernels scraped off, kernels and cobs

1/2 pound mushroom stems, rinsed and trimmed

6 bay leaves

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh tarragon

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh chives

1/3 teaspoon whole peppercorn