To 2 quarts of water add:
2 large potatoes, chopped into ½ inch cubes
1 cup carrots, sliced or shredded
1 cup celery, chopped, leaves and all
1 handful of beet tops
1 handful turnip tops
1 handful parsley
1 medium onion
Herbs for seasoning: garlic, thyme, sage, rosemary
You can add a teaspoon of miso or beef bouillon after straining off the liquid for some extra flavor and extra sodium.
Cover and cook slowly for about 1/2 hour, using stainless steel, glass or earthenware utensils only.
Strain the broth off and cool.
Serve warm or cold. Keep refrigerated.
Discard the cooked vegetables or put them on your compost pile.
This is the type of broth favored in “fasting” clinics. It’s a mineral-rich, alkalizing, cleansing broth.