A Naturopathic Physician & Gut Health Expert's Go-To Mineral Rich Broth

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A Naturopathic Physician & Gut Health Expert's Go-To Mineral Rich Broth
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For vegetarians, bone broth hasn't generally been on the menu—but this nutrient-rich broth from drkellyann's new book does a great job filling in that gap. Full of veggies like sweet potato, spinach, and Swiss chard, it's particularly rich in potassium.

1 bunch Swiss chard, cut into 2-inch pieces, including the stems 3 medium zucchini, cubed into 2-inch piecesMedium onion or 1 leek; cut the onion into wedges; slice the white part of the leek into 2-inch pieces1 teaspoon ground black pepper or 8 whole peppercornsWash all the vegetables well and put all ingredients except for the coconut aminos into a large pot.

Bring to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for about 2 hours.Store broth in glass jars or covered containers in the refrigerator in glass jars for up to 5 days. If you are not using immediately, freeze for up to 1 month.You can also make this broth in a slow cooker. Cook it on low for about 2 hours. To make a smaller amount of broth, halve the recipe. Because of the short cooking time, a pressure cooker is not recommended.

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