AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
 6 unpeeled carrots, cut into thirds
 1 unpeeled yellow onion, cut into chunks
 1 leek, white and green parts, cut into thirds
 1 bunch celery, including the heart, cut into thirds
 2 unpeeled sweet potatoes, quartered
 1 cup butternut squash, chopped
 1 cup cabbage, chopped
 5 unpeeled cloves garlic, halved
 5 shittake mushrooms
 1/2 bunch fresh flat-leaf parsley
 1 (8-inch) strip of kombu [see notes]
 12 black peppercorns
 4 whole allspice
 5 slices of ginger root
 2 bay leaves
 8 quarts cold, filtered water
 1 teaspoon sea salt
Select organic produce when possible.
Prep:
1

Rinse all produce and kombu well.

2

Cut carrots, onion, leek, sweet potatoes, squash, cabbage, and garlic.

Make:
3

Place all vegetables and kombu in 12-quart pot and fill with water to within 2" of top.

4

Bring to a boil then simmer for 2-3 hours.

5

Remove from heat and let stand for 1 hour.

6

While in pot, mash vegetables into broth with a potato masher or the back of a wooden spoon.

7

Strain in a fine colander, pushing down with back of spoon to extract all broth.

8

Once at room temperature, store broth in glass containers in refrigerator for up to 4 days.

9

Broth also freezes very well.

NOTES: Kombu is a mineral-rich seaweed that can be found in the Asian section of your grocery store.

Ingredients

 6 unpeeled carrots, cut into thirds
 1 unpeeled yellow onion, cut into chunks
 1 leek, white and green parts, cut into thirds
 1 bunch celery, including the heart, cut into thirds
 2 unpeeled sweet potatoes, quartered
 1 cup butternut squash, chopped
 1 cup cabbage, chopped
 5 unpeeled cloves garlic, halved
 5 shittake mushrooms
 1/2 bunch fresh flat-leaf parsley
 1 (8-inch) strip of kombu [see notes]
 12 black peppercorns
 4 whole allspice
 5 slices of ginger root
 2 bay leaves
 8 quarts cold, filtered water
 1 teaspoon sea salt

Directions

Select organic produce when possible.
Prep:
1

Rinse all produce and kombu well.

2

Cut carrots, onion, leek, sweet potatoes, squash, cabbage, and garlic.

Make:
3

Place all vegetables and kombu in 12-quart pot and fill with water to within 2" of top.

4

Bring to a boil then simmer for 2-3 hours.

5

Remove from heat and let stand for 1 hour.

6

While in pot, mash vegetables into broth with a potato masher or the back of a wooden spoon.

7

Strain in a fine colander, pushing down with back of spoon to extract all broth.

8

Once at room temperature, store broth in glass containers in refrigerator for up to 4 days.

9

Broth also freezes very well.

NOTES: Kombu is a mineral-rich seaweed that can be found in the Asian section of your grocery store.
Revitalizing Broth