Magic Mineral Broth

Do you want to know the difference between good soup and great soup? It’s all about the homemade broth or stock. That is the rock-solid foundation on which fantastic soups are built. I’ve been making Rebecca Katz’s Magic Mineral Broth the last few weeks. This broth can be transformed to meet a myriad of nutritional needs, serving as a delicious sipping tea or as the powerful base for more hearty soups and stews. So, no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.

It is cancer-fighting, immune-boosting, sniffle-healing comfort in a cup! Bone broths are phenomenal sources of amino acids, such as glycine and proline, which are great for bone health, while other nutrients aid in digestions and healing the gut.

Vegetable broths are mineral powerhouses, chock-full of such goodies as magnesium, potassium, calcium, and manganese. It’s like taking your cells to a day at the spa!


6 Unpeeled Carrots, Cut Into Thirds

2 Unpeeled Yellow Onions, Cut Into Chunks

1 Leek, White And Green Parts, Cut Into Thirds

1 Bunch Of Celery, Including The Heart, Cut Into Thirds

4 Unpeeled Red Potatoes, Quartered

2 Unpeeled Japanese Or Regular Sweet Potatoes, Quartered

1 Unpeeled Garnet Yam, Quartered

5 Unpeeled Cloves Garlic, Halved

1/2 Bunch Of Fresh Flat-Leaf Parsley

1 (8-inch) Strip Of Kombu*

12 Black Peppercorns

4-6 Whole Juniper Berries

2 Bay Leaves

8 Quarts Of Cold, Filtered Water

1 Teaspoon Of Sea Salt

*Kombu is a mineral-rich seaweed (in the kelp family) that adds an umami, or savory, flavor to stocks and broths. Kombu is usually found in the Asian section of a grocery store near the nori (seaweed sheets) that are used for sushi. Store dried Kombu in a cool, dark area in your pantry.


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 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.

Yield : 6 Quarts

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