Ingredients

2 medium yellow onions

4 leeks (most of the green parts removed)

7 carrots

7 stalks of celery

4 medium red potatoes

2 sweet potatoes or yams (example: hannah or garnet)

½ bunch of flat leaf Italian parsley

12 green string beans (optional)

1 three inch long piece of kombu sea vegetable (optional)

1 bay leaf

4 cloves of garlic (cut in half)

12 black peppercorns

4 whole allspice berries

1 tablespoon sea salt

Procedure

Wash and roughly chop the vegetables into large chunks. Do not peel the vegetables: and  keep the skins on the garlic and onions.

Put all the ingredients except for the sea salt and the kombu into a large pan or stock pot.

Fill the pan with enough filtered water to cover the vegetables and to come to a level of just a few inches below the top of the pan.

Cover the pan and bring the broth to a boil. Lower the heat and simmer for at least two hours. Longer is better. For the last 30 minutes of simmering, add the sea salt and the kombu.

Let the mixture cool enough to handle and then strain it into containers for storage in the refrigerator or freezer and / or a jug for drinking. To strain: Use a colander lined with muslin cloth.

Nutrition Notes: This broth is a cornerstone recipe from our Nutrition in Essence program.. Use it as a stock for making soups or drink it as a hot or cold drink.