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Rinse all of the vegetables well, including the kombu.
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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.
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Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
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4
Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours.
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5
As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
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Simmer until the full richness of the vegetables can be tasted.
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Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
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Let cool to room temperature before refrigerating or freezing.
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Like fine wine, this broth gets better with age.
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The longer the simmer time, the better tasting and more nutrient dense the broth will be.
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You can also cut the recipe in half and make it in a slow cooker.
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Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
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13
(per serving)
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Calories: 45
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Total Fat: 0g (0g saturated, 0g monounsaturated)
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Carbohydrates: 11g
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Protein: 1g
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Fiber: 2g
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Sodium: 140mg
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Kombu might sound like an exotic name for a jazz ensemble, but its really a long, dark brown to black seaweed that is dried and folded into sheets.
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It keeps indefinitely if stored in a cool, dry place.
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Kombu contains a full range of trace minerals, which are often deficient in people with compromised immune systems, and is high in potassium, iodine, calcium, and vitamins A and C. Its also rich in a type of polysaccharide known as fucoidans, which may inhibit cancer cells.
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Kombu is available in the Asian section of many grocery stores, or you can order it online (see Resources, page 208).
