Home > Blog > Rebecca Katz's Magic Mineral Broth Recipe
Melanie and her mom
Melanie and her mom
By Melanie Beckwith, Young Professionals Council

My family discovered the recipe for Magic Mineral Broth in Rebecca Katz’s Cancer Fighting Cookbook when my mother started treatment for melanoma. It became a staple in her diet during her seven-month battle with cancer and was sometimes the only thing that she could eat.

Our close family friend also sent me a copy of Rebecca Katz’s books, and I started cooking the recipes in San Francisco while my family cooked them for my mom in Kentucky. It was wonderful to connect with my mom through cooking during those difficult times and these recipes are still very special to me.

I think that we often show our love for each other through cooking and sharing meals together, so I’m exited to share this special recipe with our community.

Did you know Project Open Hand provides nutritious meals with love to clients who are battling more than 25 different types of cancers? Help support our nutrition services for critically ill neighbors by making a donation at www.openhand.org/donate.

Mineral Broth Recipe

Shared with permission from Rebecca Katz, www.rebeccakatz.com

“This is my Rosetta stone of soup, a broth that can be transformed to meet a myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.” – Rebecca Katz


(Makes 6 quarts)

  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, cut into chunks
  • 1 leek, white and green parts, cut into thirds
  • 1 bunch celery, including the heart, cut into thirds
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled Japanese or regular sweet potatoes, quartered
  • 1 unpeeled garnet yam, quartered
  • 5 unpeeled cloves garlic, halved
  • 1/2 bunch fresh flat-leaf parsley
  • 1 8-inch strip of kombu
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water
  • 1 teaspoon sea salt


  1. Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
  2. Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
  3. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
  4. Let cool to room temperature before refrigerating or freezing.

Prep Time: 10 minutes • Cook Time: 2 to 4 hours • MAKES 6 QUARTS
Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.

Per Serving: Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated); Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg


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