Vegetable Broth

This broth is very alkaline and rich in minerals. It can be served as a simple soup, or used as a stock (as above) for cooking. Cook and save the potatoes and beets to use as a vegetable side dish or to add to soup.

* 2 cups red skinned potato peelings * 3 cups celery stalk * 2 cups celery tops * 2 cups beet tops * 1 small zucchini or yellow squash * 2 cups carrots * One small onion * Sprig of parsley * 2-1/2 quarts distilled water

Chop all vegetables into very fine pieces. Place in water and bring to the boil. Simmer for 20 minutes. Strain & refrigerate for future use.

Note: By cooking pearled barley in the finished broth with the addition of chopped vegetables, one can prepare a healthy soup for a first course.