Whole Living, January/February January/February 2013
- 1 large chopped onion
- 6 chopped carrots
- 1/2 head chopped celery
- 1 halved head garlic
- 2 chopped large sweet potatoes
- 12 cups water
- 4 cups spinach
- 1 bunch fresh parsley
- Coarse salt and freshly ground black pepper
- In a large pot, cover onion, carrots, celery, garlic, and sweet potatoes with water and bring to a boil. Reduce heat and simmer 20 minutes. Add spinach and parsley and simmer five minutes more. Season with salt and pepper. Strain liquid; discard vegetables.
Store broth up to five days in an airtight container in the fridge or freeze up to three months.
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