Magic mineral broth

Storage: air right container 5 to 7 days and frozen for about 4 months. PER SERVING: Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated); Carbohydrates: I1 g; Protein: I g; Fiber: 2 g; Sodium: 140 mg 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. It's also rich in a type of polysaccharide known as fucoidans, which may inhibit cancer cells. Kombu is available in the Asian section of many grocery stores, or you can order it

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Step 1

Rinse all of the vegetables well, including the

Step 2

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.

Step 3

Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.

Step 4

Remove the lid, decrease the heat to low, and

Step 5

simmer, uncovered, for at least 2 hours. As the

Step 6

broth simmers, some of the water will evaporate;

Step 7

add more if the vegetables begin to peek out.

Step 8

Simmer until the full richness of the vegetables

Step 9

can be tasted. Strain the broth through a large, coarse-meshsieve (remember to use a heat-resistant containerunderneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing