Ingredients
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6 unpeeled carrots , cut into thirds
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2 unpeeled yellow onions , cut into chunks
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1 leek , white and green parts only, cut into thirds
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1 celery , cut into thirds
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4 unpeeled red potatoes , quartered
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2 unpeeled sweet potatoes , quartered
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1 unpeeled garnet yam , quartered
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5 unpeeled garlic cloves , halved
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6 stems of flat-leaf parsley
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1 8-inch strip of kombu (mineral-rich seaweed, can be found in Asian grocery stores)
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12 black peppercorns
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4 whole allspice , or juniper berries
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2 bay leaves
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8 quarts cold, filtered water
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1 tsp sea salt
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Rinse all the vegetables and kombu. Place the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice or juniper berries, and bay leaves in a 12-quart or larger stockpot. Fill the pot with water up to 2-inches below the rim. Cover, and bring to a boil.
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Decrease the heat to low. Simmer, uncovered, for at least 2 hours. As water evaporates and vegetables peek out, add more water.
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Strain the broth. Season with salt to taste.
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Let cool to room temperature. Store in an air-tight container in the refrigerator for up to 7 days; or freeze for up to 4 months.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.