Magic Mineral Broth from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends (Celestial Arts, 2004) by Rebecca Katz, used with permission by the author.
Cut the following four ingredients into large chunks:
6 unpeeled carrots
2 unpeeled medium yellow onions
1 leek, both white and green parts
1 bunch celery, including the heart
4 unpeeled garlic cloves, halved
½ bunch flat leaf Italian parsley
4 medium red potatoes, quartered with skins on
2 Japanese yams or 2 sweet potatoes, quartered with skins on
1 garnet yam, quartered with skin on
1 tablespoon sea salt
1 (6-inch-by-1-inch) strip of kombu
2 bay leaves
4 whole allspice or juniper berries
In a 12-quart stockpot, combine all ingredients. Fill pot to two inches below the rim with water, cover, and bring to a boil. Remove lid, decrease heat to low, and simmer a minimum of two hours. As the stock simmers, some water will evaporate; add more if vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Strain stock using a large-mesh strainer (place a heat-resistant container underneath). Bring to room temperature before refrigerating or freezing.