Potassium Broth

makes 8 cups
Course Drinks, Repair Phase


  • soup pot


  • 6 medium Russet potatoes
  • 4 celery stalks
  • ½ bunch parsley roughly chopped
  • 2 medium carrots roughly chopped
  • 2 beets roughly chopped
  • 1 bunch dark leafy greens (ie: kale, collards, chard, spinach)
  • ¼ stick kombu sea vegetable
  • 8-10 c. water
  • 3 1-inch slices fresh ginger root sliced


  • Measure the water into a pot, cover, and bring to a boil.
  • While the water heats up, wash the produce gently. Peel the potatoes to a depth of 1/8 inch. Save the peels and discard the inner portions (or use for something else).
  • When the water boils, put all of the ingredients except the ginger into the water. Bring the broth to a boil, with the lid on, then turn down to simmer. Cook covered for 1.5 hours. 
  • Add the ginger slices; continue simmering with the lid on for 30 minutes. 
  • Remove the large vegetable matter, then allow the small vegetable matter to settle to the bottom of the pot for five minutes with the lid on.
  • Ladle the broth into canning jars, filling to the neck of each jar. This will allow you to expose smaller portions of the broth to airborne bacteria for less time, preventing premature spoiling. To get the last of the broth, pour it through a mesh strainer. 
  • Drink three or more cups of Potassium Broth a day.
  • Puree the vegetables from the broth to have as a side dish, if desired.