|Rinse all of the vegetables well, including the kombu.|
|In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves.|
|Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.|
|Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more water if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.|
|Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.|
|Let cool to room temperature before refrigerating or freezing.|
source: Reprinted with permission from The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
total fat: 0g
carbohydrates: 11 g
protein: 1 g
fiber: 2 g
sodium: 140 mg
This recipe makes 6 quarts.