Servings: 3 quarts

1 medium beet, scrubbed and quartered 1 medium beet, scrubbed and quartered
1 yellow onion, unpeeled and cut in quarters 1 yellow onion, unpeeled and cut in quarters
3 carrots, unpeeled and cut into thirds 3 carrots, unpeeled and cut into thirds
1/2 bunch celery, including the heart and leaves, cut into thirds ½ bunch celery, including the heart and leaves, cut into thirds
2 sweet potatoes, unpeeled and cut into chunks 2 sweet potatoes, unpeeled and cut into chunks
1/2 bunch fresh flat-leafed parsley ½ bunch fresh flat-leafed parsley
5 large cloves of garlic, unpeeled and smashed 5 large cloves of garlic, unpeeled and smashed
1-inch knob of ginger, unpeeled and sliced 1-inch knob of ginger, unpeeled and sliced
8-inch strip of kombu seaweed, rinsed 8-inch strip of kombu seaweed, rinsed
6 black peppercorns 6 black peppercorns
1 bay leaf 1 bay leaf
4 quarts water 4 quarts water
2 teaspoons fine sea salt 2 teaspoons fine sea salt

Simmer at least 90 minutes stovetop, uncovered. Can also slow or pressure cook.