Magic Mineral Broth

• 6 Unpeeled Carrots, Cut Into Large Chunks
• 2 Yellow Onions, Cut Into Quarters
• 1 Leek, White And Green Parts, Cut Into Large Chunks
• 1 bunch Celery (including The Heart), Cut Into Large Chunks
• 4 Large Red Potatoes, Unpeeled, Quartered
• 2 Japanese Sweet Potatoes, Unpeeled, Quartered (or Regular Sweet Potatoes)
• 1 Unpeeled Garnet Yam, Quartered
• 5 cloves Garlic, Unpeeled, Quartered
• 1/2 bunches Flat-leaf Parsley, Cut Into Large Chunks
• 2 strips (8" In Size) Kombu
• 12 Black Peppercorns
• 1 teaspoon Kosher Salt
• 4 Whole Allspice (Or Juniper Berries)
• 3 leaves Bay Leaves
• 8 quarts Cold Water (minimum)

1. In a large stockpot, combine all of the washed and prepped vegetables, kombu, and spices. Fill the pot with the water to 2 inches below the rim (which will be at least 8 quarts), cover, and bring to a boil. Remove the lid, turn the heat to low, and simmer, uncovered, for at least 2 hours (my broth simmered as long as 8 hours). As it simmers, some of the water will evaporate so add more as you go if it looks like it's getting low in comparison to the veggies. Also, make sure to taste as you go. The richness of the vegetables will become more and more pronounced.
2. When it's done simmering, remove pot from the heat. Strain the broth into a very large bowl through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath). Let it cool to room temperature before refrigerating or freezing.
3. Slightly adapted from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson.

carrots, yellow onions, celery, red potatoes, japanese sweet potatoes, yam, garlic, parsley, in, black, kosher salt, allspice, bay leaves, water

Taken from tastykitchen.com/recipes/soups/magic-mineral-broth/ (may not work)