Loaded with vitamins, minerals and antioxidants; this homemade gut-healing vegetable broth is an immune boosting, sickness fighting, anti-inflammatory powerhouse! And it tastes great too!
A friend of mine introduced me to this amazing, healing broth and I’m so glad that she did! She discovered it when her husband was diagnosed with cancer (thankfully, caught very early).
This Magic Mineral Broth was recommended to take along with his treatment, to help boost his immune system and fight the cancer. She was diligent in making this amazing or “Magic” mineral broth and thank the Lord, he is now cancer free!
Homemade Vegetable Mineral Broth
Anyhoo, she turned me onto the gal who created this Magic Mineral Broth, Rebecca Katz; if you haven’t heard about her, you are in for a treat, she is so spunky and fun, I highly recommend reading her blog. Here is what she says about this amazing broth and it is really amazing!
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“Mothers say, My kid loves this broth! Others tell me, All of a sudden I can sleep! (The magnesium is so calming). People who are sick or run down, mothers who have just had babies, all have healing stories to tell. Many have credited MMB with helping them survive cancer treatment and… thrive!”
“Cancer-fighting, immune-boosting, sniffle-healing comfort in a cup.”
Rebecca Katz – Developer of Magic Mineral Broth
Check out her blog and her delightful post on Culinary Choreography, it’s fun and educational!
Keep this amazing, healing broth around to sip on, especially if you are not feeling well; it’s mild, pleasant, easy on the system and does amazing things for your body; chock-full of magnesium, potassium, and sodium (the good kind), it allows the body to refresh and restore itself. Good for regularity too!
VEGAN | PALEO | PROTEIN PACKED | GUT HEALING | GLUTEN FREE
Let’s start with the ingredients!
The easiest thing about this broth is that you don’t need to peel anything, just wash, rough chop and go!
HOW DO YOU MAKE HOMEMADE VEGETABLE MINERAL BROTH?
Purchase quality ingredients and don’t freak out about the seaweed, it’s the “magic” ingredient that imparts so many amazing vitamins and minerals and you cannot taste it!
Wash and then quarter your onions and leeks, be sure to wash the leeks extra well! They tend to be pretty sandy! Leave your skins on!
Now, wash and rough chop your carrots and toss them in a large stock pot (at least 12 qts), I show water here, but I think it’s actually easier to fit to the top with water once you have finished all of your veggies.
Next in; your flat leaf parsley and Japanese yam, do this in whatever order you want!
And then your celery (heart, leaves, end; all parts) and the rest of your potatoes.
Add your garlic cloves, smooshed with the flat side of a large knife…or halved. Skins and all!
Finally, add your Kombu* (be sure to rinse this as well). You may have to go to a specialty store for this, but don’t leave it out, it’s the magic ingredient and as I said earlier, you cannot taste it. I found mine at Whole Foods, with more than one vegetable broth pot with enough to last several pots worth of this wonderful vegetable broth, but you can also buy online from Amazon, easy link is here Pacific Kombu .
*According to Rebecca, “Kombu is a mineral-rich seaweed (in the kelp family) that adds umami or savory flavor to stocks and broths. Kombu is usually found in the Asian section of grocery stores near the nori (seaweed sheets) that are used for sushi. Store dried Kombu in the cool dark area of your pantry.”
Toss in the spices…peppercorns, allspice, bay leaves and sea salt.
See the Kombu peeking out from behind the bay leaf?
If you haven’t already added your water, fill to about 1″ to the top of the pot. Give it all a good stir!
Cover and bring to a boil, then remove the lid and reduce the heat to low and simmer, uncovered for 2-4 hours. Below is what it looked like after 2 hours.
Continue simmering until the broth is a rich color and you can taste the vegetables in the broth. 4 hours worked best for me.
Strain broth using a large, coarse mesh sieve, making sure you have a heat-resistant large batter bowl below the sieve to catch all of that great broth.
Season with sea salt to taste and cool to room temperature prior to refrigerating or freezing! Ladle into glass jars or bottles, fill only to the top of the shoulder to allow for expansion in the freezer or freeze in freezer baggies, removing as much air as possible before freezing.
Before it cools down too much, ladle yourself a mug full and enjoy yourself some of this delicious, homemade vegetable mineral broth.
Store refrigerated up to 7 days; tightly covered, or may be frozen up to 4 months. May freeze in quart sized jars (see detailed instructions on freezing in glass in my Beef Bone Broth recipe).
Why Do You Have to Cool Broth Before Freezing?
Be sure to allow to cool completely before freezing, why? Because warm foods produce moisture, moisture produces condensation and condensation frost; frost = FREEZER BURN, EW!
For easier freezer storage, pour cooled broth into gallon sized baggies, squeeze air out and freeze flat. Thaw in fridge overnight; sip it, use it in soups & stews or anywhere vegetable broth is called for in a recipe.
Looks like a nice rich cup of tea, the color of the broth will vary depending on your veggies, especially your sweet potatoes and yams, as long as you have plenty of flavor from the broth, it will have all of the benefits!
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Equipment
Ingredients
- 6 unpeeled carrots washed and cut into chunks
- 2 unpeeled yellow onions washed and cut into quarters
- 1 red onion washed and cut into quarters
- 1 leek white and green parts, washed well and cut into chunks
- 1 bunch celery including heart and leaves, was he and cut into chunks
- 4 unpeeled red potatoes washed and quartered
- 2 unpeeled sweet potatoes Japanese or regular; washed, quartered
- 1 unpeeled garnet yam washed and quartered (darker colored yams)
- 5 cloves garlic smooshed or halved, with skins
- ½ bunch fresh flat-leaf parsley rough chopped
- 1 8 inch strip Kombu I used Organic Pacific Kombu
- 12 black peppercorns
- 4 whole allspice
- 2 bay leaves
- 8 quarts cold filtered water
- 1 teaspoon sea salt
- Sea Salt to taste
Instructions
- Wash all vegetables well, including the kombu – do not peel. In a 12 quart or larger stockpot or soup pot, toss in carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, comb, peppercorns, allspice, sea salt, and bay leaves. Add water to the pot within about 1-2 inches from the top. Cover and bring to a boil.
- Reduce to simmer, remove lid, and simmer for 2-4 hours, preferably 4 hours. As it simmers some of the water will evaporate, if the veggies start showing, add a bit more water. Simmer until you can taste the richness of the veggies in the broth.
- Pour the broth through a strainer, make sure you have a pot or bowl beneath to catch all the broth. Cool completely, then store in quart size son jars or gallon sized freezer bags. Will keep in fridge 5-7 days or frozen up to 4 months.
- If freezing in glass, COOL COMPLETELY! Fill only to shoulders of jar, leave lid off or loose and leave space between jars until frozen, or wrap a tea towel in between jars to cushion. If freezing in gallon sized baggie, fill and remove as much air as possible, freeze laying flat in freezer. Consume within about 4 months, thaw in refrigerator and use in soups, stews and anywhere else you would use a veggie broth, but mostly warm up a cup and enjoy!
Notes
Nutrition
Donae McDuell
This is so good!! I made it yesterday and drinking it now!!! I love love this recipe! Thanks for sharing!
Sooo glad you loved it, Donae – thanks for your sweet comment.
Linda DeLucia
Can I use an Insta pot to make this?
Hi Linda, I’ve never tried it in the InstaPot, so I’m not sure how it would work. Let me know if you try it!
Melissa
Hello! Thank you for the recipe! Question/-can this be canned?
Hi Melissa — Sorry about my delay, yes, if you know how to can, it can absolutely be canned! Use best canning practices. Let me know how it goes.
Gilliun Birch
Each sip of broth is calming and full of great flavor You feel well nourished after a cup of this broth
Thank you for your kind words. I couldn’t agree more!!
Katherine
Can you can the broth for longer storage?
Absolutely Katherine, if you know how to do hot water bath canning, you bet it can be canned! I usually go through mine fairly quickly and so I just freeze it. Let me know how it goes!
Cortney
I’d like to make this using my crockpot instead of on the stove. What do you think the time frame would be? 8hrs on low?? Thanks, this recipe looks amazing, can’t wait to try it!
I have never tried that Cortney, but I’d start with that. Give it a taste and if it needs to cook down some, cook a little longer and put a wooden spoon between the crock and the lid. Let me know how it goes.
Cortney
Thanks for the wooden spoon tip. Starting to make it right now!!
Hope you love it Cortney!
Brenda
Sounds good
Thank you, it really is!! Surprisingly flavorful!
Angela Brown
Can I use any type of Organic seaweed if I can’t find the other stuff? TIA
Hi Angela, probably but you get extra minerals from the Khombu.
Angela Brown
Can I use any type of Organic seaweed if I can’t find Kombu? TIA
Kathleen Anders
If you live in So Cal you can find the seaweed at Clarks Nutrition Center.
Most likely yes, I have bought the Khombu from Whole Foods, but I bet most health food stores carry it too.
AJ
Can you taste the Kombu and if so, what does it taste like? Does the sweet potato make it have a sweeter taste? (I don’t eat them so I don’t really know much about them or their flavour)
You cannot taste the Kombu, it adds minerals and a touch of saltiness. But nothing overpowering. And no I wouldn’t say it tastes sweet at all. It’s a savory tasty broth. Hope you love it!
Jean
I would assume you have to add water somewhere along the way as I noticed liquid levels going down. First time making this awesome recipe.
Hi Jean, only add enough to cover the veggies should they really start showing, but you want it to cook down a little bit. Make sure the stove isn’t too high. It shouldn’t be bubbling, just a low simmer.
Karen
May I ask why you add potatoes to the stock?
The sweet potatoes add flavor, vitamins and minerals to the stock, but make it yours and leave them out if you prefer!
Marlene Steiner
Hi I just came across this recipe
Can I add more garlic ?
I plan to make it this week.
You may absolutely add more, make it to your taste. It’s a wonderful broth!
Kathleen Anders
I have cancer. I wasn’t able to eat any foods for almost a year. I had to live on a nutrition drink. I couldn’t get enough nutrition and I had food aversions. I couldn’t stand the smell or look of most foods. After I started drinking the broth for 16 days,I was able to start eating again. I still can’t eat everything. But I can eat a lot more variety now. And some of my food aversions are gone. I recently added nuts to my diet. I have a lot of inflammation in my system and it has damaged my liver. It can recover if I can get the inflammation down. I had colon cancer and it’s gone. But now I have another different cancer in my blood. I’ve just finished the treatment for it and am waiting to see if it worked.
So sorry to hear this, Kathleen, praying for you that this last treatment worked. This mineral broth would be so soothing for you, healthy and nutrient full!
Kathleen Anders
I was praying that I could find something to eat. This recipe is an answer to my prayers. It is healing. My Dr said to learn to drink it without salt. The cancer makes me retain fluids. So I’m drinking it with very little salt. Thank you for your prayers. I’ve come a long ways in the past 3 years. I tell everyone about this broth in case they know someone who can’t eat. I feel so blessed.
That is wonderful to hear, hopefully with all of the other flavors in there you don’t miss the salt. Praying for full healing!
Leila
I used to work in a hospital is a pharmacist occasionally dosing chemotherapy. I have had health issues for about thirty years and got tired of being prescribed medications that seemed to make me worse. I’m learning that.
Her body were created to heal. And that are system has been huge driver of disease. I’ve discovered that they are functional medicine physicians and integrative medicine oncology centers who deal with the root cause of diseases, even cancer. I urge you consider seeking help from an Integrative oncology center for.comprehensive care. They may look at your genetic profile, but definitely work with you on diet, supplementation.and lifestyle which can be powerful In Supplying your body, what’s the tools to help at fight your cancer?. If you haven’t already done so, look up reversing cancer on YouTube and you’ll be amazed what you find. Also, consider visiting https://www.kessrx.com/ . Dr. Kess was interviewed on YouTube, do a search on her name and Cancer. There’s hope. All the best to you!
Thanks so much!!!
christy alexander
You might want to edit your ingredient list-I think it’s supposed to be cloves of garlic. If someone used cloves instead that would definitely change the outcome!
Thank you so much, just updated it and yes, it could definitely bring another outcome! Haha!