Recipes » Soups » Vegetable Mineral “Bone” Broth
T. Colin Campbell Center for Nutrition Studies
Vegetable Mineral “Bone” Broth


  • 2 x 5-inch strips of dried Kombu seaweed
  • 6 dried shiitake mushrooms
  • 6 carrots cut into chunks
  • 2 medium onions cut into chunks
  • 1 leek, both white and green parts, cut into chunks
  • 1 small bunch of celery including the heart, cut into chunks
  • 5 unpeeled cloves garlic, halved
  • 1 small pumpkin or squash with skin, seeded and cut into chunks
  • 5-inch piece of fresh ginger, sliced
  • 4 cups chopped greens such as kale or chard
  • ½ bunch fresh parsley
  • 1 x 40 g (1.4 oz) pack of dried daikon radish (optional)


  • 1. In a large stock or soup pot, combine all the ingredients.
  • 2. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
  • 3. Remove the lid, decrease the heat to a medium/low simmer for a minimum of 2 hours.
  • 4. As the stock simmers, some of the water will evaporate; add more if the vegetables are exposed.
  • 5. Simmer until the full richness of the vegetables can be tasted.
  • 6. Strain the stock and pour into glass storage jars. Refrigerating works well with any broth.

Cooking Tips

  • 1. You can adjust the ingredients accordingly for your own needs.
  • 2. The longer you simmer the broth, the stronger the taste will be.
  • 3. You can drink 2 to 3 cups daily in between meals.
  • 4. If you don’t have kombu, you can substitute with other edible seaweeds such as dulse or wakame.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits