*When possible, buy freshly harvested vegetables at the farmers market for the highest nutrient value.
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, cut into chunks
- 1 leek, white and green parts, cut into thirds
- 1 bunch celery, including heart, cut into thirds
- 4 unpeeled red potatoes, quartered
- 2 unpeeled Japanese or regular sweet potatoes, quartered
- 1 unpeeled garnet yam, quartered
- 5 unpeeled cloves garlic, halved
- ½ bunch fresh flat-leaf parsley
- 1 8-inch strip of kombu
- 12 black peppercorns
- 4 allspice or juniper berries
- 2 bay leaves
- 8 quarts water
- 1 tsp sea salt
- Rinse all the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice or juniper berries and bay leaves. Fill the pot with the water to 2 inches above the vegetables, cover and bring to a boil.
- Remove the lid, decrease the heat to low, and simmer, uncovered for at least 2 hours. As the broth 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 broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.
PREP TIME: 10 minutes COOK TIME: 4 hours or more
STORAGE: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.