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“This is from Rebecca Katz at Guideposts. Especially beneficial for people with decreased appetites due to sickness. Use as a base for soups or sip like tea.”
2hrs 15mins
6-7 quarts

Ingredients Nutrition


  1. Rinse all vegetables well, including the kombu.
  2. In a 12-quart or larger stockpot, combine all ingredients, except the salt.
  3. Fill the pot to 2 inches below the rim with water. Cover and bring to a boil.
  4. Remove the lid, decrease the heat to lwo and simmer for a minimum of two hours.
  5. As the stock simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
  6. Simmer until the full richness of the vegetables can be tasted. Add salt and stir.
  7. Strain the stock using a slotted spoon or strainer.
  8. Bring to room temperature before refrigerating or freezing.

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