Prep Time: 10 min
Cook Time: 2-4 hours


6 carrots, sliced
2 yellow onions, diced
1 leek (white and green parts), cut into thirds
1 bunch celery, diced
4 red potatoes, quartered and unpeeled
3 sweet potatoes, quartered
5 cloves garlic
½ bunch fresh parsley
4 whole allspice
2 bay leaves
8 quarts cold water
salt & pepper to taste


Rinse all vegetables well. In a large stock pot, combine the carrots, onions, leek, celery, potatoes, garlic, parsley, allspice, and bay leaves.

Fill pot with water to 2 inches below the rim.

Cover and bring to a boil.

Remove lid, reduce heat to low, simmer uncovered for at least 2 hours.

Strain the broth through a large sieve. Add salt to taste.

Per serving: Calories: 45; Total Fat: 0g; Carbohydrates: 11g; Protein: 1g; Fiber 2g, Sodium: 140g