Vegetable Broth

Recipe Name: Vegetable Broth Catagory: Vegetable Juice Added by: Juice Duo Date: 2008-02-02

Rating:

Ingredients:
1 onion chopped
3 celery sticks with leaves washed and chopped
5 garlic cloves chopped or put through garlic press
1 large ginger root peeled and grated
4 kale leaves washed and chopped
2 carrots washed peeled and cut up
4 potatoes washed, peeled (ONLY USE THE PEELS)
4 beet tops only
1 Kelp (Maine Coast Sea Vegetables)
Dulse Flakes (Maine Coast Sea Vegetables)
4 T South River Certified Organic Chickpea Miso
1-2 T brewers yeast in cup only

Directions:
In large stainless steel pot or ceramic slow cooker add onion, chopped celery, garlic, ginger root grated, chopped kale leaves, chopped carrots, potato peels, chopped beet tops only, kelp, and dulse flakes. Fill pot with distilled water and cook for 2 hours on low temperature. Do Not Boil. After two hours, add the Miso and cook on low 20 minutes longer. Strain liquid. Pour liquid in pitcher and refrigerate. Keeps in frig for 2 - 3 days. May use as broth for soups or pour liquid in a cup and add 1-2 T brewers yeast and drink as warm beverage. Lots of good minerals. May use same vegetables a second time to cook a second batch only fill the pot 1/2 full with water and recook over very low temperature. Strain and store in frig.

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