Prep time: 20 minutes

Cook Time: 2 hours

Yield: 12 cups

1 medium sweet potato, scrubbed & cut into 2-inch pieces

1 bunch Swiss chard—cut into 2-inch pieces (including stems), about 6 leaves

2–3 big handfuls spinach, about ½ to ¾ of one 5 oz box/bag

2 medium zucchini, cubed into 2-inch pieces

3 stalks celery, cut into 2-inch pieces

2–3 roma or on the vine tomatoes, quartered (ripe)

1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces

½ bunch parsley

2 cloves garlic, smashed

2–3 teaspoons salt (to taste)

1 tsp ground black pepper or 8 whole peppercorns

2 bay leaves

1 or more tbsp of coconut aminos (optional)

Wash all vegetables well and put all ingredients except for the coconut aminos into a large kettle. Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours (or, set your slow cooker on low for 8 hours).
When done, let cool, strain, and optionally add coconut aminos, 1 tbsp at a time to taste. Store broth in the refrigerator in glass jars or covered containers. This broth will keep in the fridge for 4 to 5 days or in the freezer for up to 1 month.