Homemade Vegetable Mineral Broth
User Reviews
5.0
12 reviews
Excellent
Homemade Vegetable Mineral Broth
Report
Delicious, nutritious, immune-boosting, gut-healing vitamin and mineral rich vegetable broth! Perfect to sip, use in soups, stews or anywhere you use veggie broth.
Share:
Ingredients
- 6 unpeeled carrots washed and cut into chunks
- 2 unpeeled yellow onions washed and cut into quarters
- 1 red onion washed and cut into quarters
- 1 leek white and green parts, washed well and cut into chunks
- 1 bunch celery including heart and leaves, was he and cut into chunks
- 4 unpeeled red potatoes washed and quartered
- 2 unpeeled sweet potatoes Japanese or regular; washed, quartered
- 1 unpeeled garnet yam washed and quartered (darker colored yams)
- 5 cloves garlic smooshed or halved, with skins
- ½ bunch fresh flat-leaf parsley rough chopped
- 1 8 inch strip kombu I used Organic Pacific Kombu
- 12 black peppercorns
- 4 whole allspice
- 2 bay leaves
- 8 quarts cold filtered water
- 1 teaspoon sea salt
- sea salt to taste
Add to Shopping List
Instructions
- Wash all vegetables well, including the kombu - do not peel. In a 12 quart or larger stockpot or soup pot, toss in carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, comb, peppercorns, allspice, sea salt, and bay leaves. Add water to the pot within about 1-2 inches from the top. Cover and bring to a boil.
- Reduce to simmer, remove lid, and simmer for 2-4 hours, preferably 4 hours. As it simmers some of the water will evaporate, if the veggies start showing, add a bit more water. Simmer until you can taste the richness of the veggies in the broth.
- Pour the broth through a strainer, make sure you have a pot or bowl beneath to catch all the broth. Cool completely, then store in quart size son jars or gallon sized freezer bags. Will keep in fridge 5-7 days or frozen up to 4 months.
- If freezing in glass, COOL COMPLETELY! Fill only to shoulders of jar, leave lid off or loose and leave space between jars until frozen, or wrap a tea towel in between jars to cushion. If freezing in gallon sized baggie, fill and remove as much air as possible, freeze laying flat in freezer. Consume within about 4 months, thaw in refrigerator and use in soups, stews and anywhere else you would use a veggie broth, but mostly warm up a cup and enjoy!
Equipments used:
Notes
- Adapted from Magic Mineral Broth by Rebecca Katz.
Nutrition Information
Show Details
Serving
1cup
Calories
19kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.01g
Sodium
348mg
(15%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
768IU
(15%)
Vitamin C
8mg
(9%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8qts
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 348mg | 15% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
