This recipe is by far my favorite, and I consider it the most important recipe in my kitchen.  It is incredibly easy to make and incredibly nutritious for your body for a number of reasons:

  • This broth is high in potassium and numerous trace minerals, as well as lots of other vitamins and nutrients.
  • The nutrients are absorbed fast since they are in liquid form so it’s wonderful to use when recovering from illness.
  • This broth is excellent for boosting nutrition every day and strengthening the immune system before and after traveling.
  • You can drink it like a tea or use it as a base for all your favorite soups and rice dishes.
  • Use it instead of water to cook rice and boost the nutrition of your meal.

Rebecca Katz originally published this recipe in her cookbook, “The Inner Cook:  Nourishing Life One Bite at a Time.” 

 

6 unpeeled carrots, cut into thirds

2 unpeeled medium yellow onions, cut into chunks

1 leek, both white and green parts, cut into thirds

1 bunch celery, including the heart, cut into thirds (buy organic or substitute with broccoli or another green vegetable)

5 unpeeled cloves garlic, halved

1/2 bunch fresh flat‐leaf parsley

4 medium red potatoes with skins on, quartered

2 Japanese or regular sweet potatoes with skins on, quartered

1 Garnet yam with skin on, quartered

1 8‐inch strip of kombu or nori seaweed

2 bay leaves

12 black peppercorns

4 whole allspice

1 Tablespoon sea salt

 

         Rinse or wash all the vegetables well with clean filtered water, or a 10-20% distilled vinegar/filtered water solution.  In a 12‐quart or larger stockpot, combine all the ingredients EXCEPT the salt. Fill the pot to 2 inches below the rim with water(or at least cover the veggies), cover, and bring to a boil.

         Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

         Strain the stock using a large coarse‐mesh strainer into large stainless steel bowls.  Add the salt and stir.  Bring to room temperature before refrigerating or freezing.  Makes 6 to 7 quarts.  The broth can be frozen up to 6 months in a variety of airtight container sizes and will last no more than 1 week refrigerated.

 

I encourage you to personalize this recipe to your taste and what is available where you live.  The flavor will vary with different combinations of vegetables.  Include a variety of root vegetables and green vegetables in the broth. 

This is my version of this recipe:

  • 6 carrots
  • 2 bunches of broccoli, or 1 bunch broccoli and 1 bunch celery
  • 2 large leeks (because I can't eat yellow onions)
  • 4 regular potatoes
  • 2 sweet potatoes, or other root vegetable that's available
  • 2 cups of mushrooms (dried shiitake, fresh Portobello or white button)
  • 1 bunch of parsley
  • 1 whole head of garlic, cut in half
  • 2 large bay leaves
  • 2 whole sheets of nori seaweed (the flat kind for sushi)
  • 1 teaspoon each of whole peppercorns and allspice
  • 2 teaspoons whole cloves
  • Fresh herbs like rosemary, basil, or oregano, only if available
  • 3 Tablespoons sea salt, or whatever amount tastes good to you (added to the final, strained broth)

You will not regret learning to make and use broth!  Your body will thank you!

My number one question regarding this recipe is what do you do with the left-over vegetables??

The whole purpose of making broth is to transfer the nutrients from the vegetables to the broth. Therefore, the vegetables should be depleted of nearly everything except fiber and are no longer nutrient-dense. I don’t believe the vegetables are worth eating at this point, but they could be used as compost, or fed to farm animals if you want.  I just bag them up and throw them away since I don’t have a compost pile where I live.

So, don’t feel like you have to eat them! Remember, you just transformed all those yummy veggies into a yummy broth. Enjoy!