Bonnieʼs Organic Vegetable Broth
In a large (8 quart) stainless steel pot combine:
(Note: All vegetables should be organic when possible, unpeeled, and chopped into small pieces either by hand or with a Kitchen Aid mixer with an attachment that cuts up vegetables.)
6 quarts of distilled water
2 large sweet potatoes (Jewel sweet potatoes are recommended when available)
6 small or 8 large zucchini squash
1⁄2 large head of red cabbage
2 large stalks of celery (celery makes the cabbage not smell bad)
1 large bunch of parsley (after cutting parsley up with scissors put it into a large baggie and pour distilled water into the baggie and shake well, drain into a colander, and repeat until all sand is removed)
1 pound carrots
1 pound green beans
3 large leeks
2 bunches green onions
3 large red beets (tops may be added, but rinse them the same way as you rinse the parsley as they are very sandy also)
Some enjoy added cilantro and/or spices
Bring to a boil, reduce heat and cook on low three hours with lid on.
Ladle hot broth into (preheated) mason jars, place lid on each jar as you fill it, allow to cool and store broth in refrigerator or freezer.
Discard the vegetables.
This recipe makes about 6 quarts of a great tasting, mineral-rich, alkalizing broth.