(Enough for 2 Days)
5 Potatoes, peels ONLY 1lbs. Carrots, roughly chopped 1 Onion, roughly chopped 1 Leek, roughly chopped 1 bunch Celery, roughly chopped 1 bunch Dark greens (spinach, kale, dandelion, etc.), roughly chopped 2-3 bulbs Garlic, roughly chopped (skins are ok) 1 Habanero chili pepper to taste Cayenne tonic to taste Bragg Liquid Amino for taste optional Place all ingredients into a large (2 gallon or larger) soup pot or, better yet, pressure cooker. Fill pot with enough purified water to cover ingredients by 1″. Boil for half an hour. Cool, strain the liquid and discard the solids. Store the broth chilled, in large glass containers with tight-fitting lids (such as a half-gallon mason jar).