Magic Mineral Broth is rich in nutrients and minerals and can be enjoyed as is, or used as a base for soup, stews and chili.
This post has been updated to include new photos and content in honor of Breast Cancer Awareness Month.
Mineral Rich Broth For Cancer Patients
I’ve been making Rebecca Katz’s Magic Mineral Broth for people with cancer for the past seven years. One of my friends with breast cancer took the jars of broth I made for her to work and sipped on them throughout the day while she was undergoing chemotherapy treatment.
Another friend said this broth literally saved her life while she went through radiation treatment for thyroid cancer. She was having trouble chewing and swallowing, and this broth was the only thing she could eat for a week.
Magic Mineral Broth is a nutrient dense vegetable broth full of magnesium and potassium. It’s made with an assortment of vegetables, including the skins. The idea is to infuse the broth with a diverse array of nutrient and mineral rich vegetables using a slow simmering process.
The end result is a nutritious broth that can be sipped on its own like tea, or used as a base for soup recipes.
Use Organic Vegetables For Magic Mineral Broth
I highly recommend using organic vegetables for this broth, especially if you’re cooking for someone with a compromised immune system. Organic vegetables ensure the cleanest, chemical-free ingredients.
Organic vegetables also have higher levels of phenolic compounds than conventional vegetables (which are sprayed with chemicals) because they have to fend for themselves against disease. These phenolic compounds are believed to help fight cancer.
This recipe calls for the skin to be left on all the vegetables, so that’s another reason I suggest buying organic vegetables for this broth. You want to make sure you’re drinking clean, pesticide-free broth. Since there’s no peeling involved, all you have to do is scrub and cut up the vegetables.
I also suggest using filtered water to remove as many chemicals in the water as possible. The idea is to make a clean broth, rich in nutrients, and free of any toxins.
Make Magic Mineral Broth For Friends With Cancer
I’ve made gallons of this broth over the years for friends with cancer. It has gotten many of them through cancer treatment when they were too weak to eat anything.
I also use this broth as a nutritious base for other cancer-fighting soups I make for cancer patients when their appetites are bigger.
Make a big pot of Magic Mineral Broth and freeze it in quart size jars or containers so you can make soup anytime you want.
If you know anyone going through cancer treatment, I encourage you to make Magic Mineral Broth for them, and make some of my Cancer-Fighting Recipes. It’s a great way help friends with cancer stay nourished throughout therapy and know that you care.
Rebecca Katz’s Magic Mineral Broth
Adapted from Rebecca Katz's One Bite at a Time. This broth can be enjoyed hot, cold or room temperature, and is a wonderful base for soups, chili and stews. I've made this numerous times for friends undergoing chemotherapy and radiation treatment, and it has always been well received.
- 3 unpeeled organic carrots cut into thirds
- 1 unpeeled medium organic yellow onion cut into chunks
- 1 organic leek both white and green parts, rinsed well, cut into thirds
- 1/2 bunch organic celery including the heart, cut into thirds
- 3 cloves unpeeled organic garlic halved
- 1/2 bunch fresh flat-leaf organic parsley
- 2 medium organic red potatoes with skins on quartered
- 2 organic sweet potatoes with skins on quartered
- 8 inch strip kombu
- 1 bay leaf
- 6 black peppercorns
- 3 whole allspice or juniper berries
- 1/2 tablespoon sea salt
Scrub and rinse carrots, potatoes, sweet potatoes and yam well. Rinse the remaining vegetables well, including the kombu. Place all the ingredients, except the salt, in a large 6-8 quart stockpot. Fill with water to 2 inches below the rim of the pot. Cover and bring to a boil; reduce to low and simmer, uncovered, for 2-3 hours. Simmer until the full richness of the vegetables can be tasted. Add salt and stir.
Strain stock; bring to room temperature and refrigerate or freeze.
I used a variety of potatoes and sweet potatoes that I found at the farmer's market. The idea is to use a diverse selection of fresh vegetables.
If you're on a no-iodine diet, do not include kombu, as sea vegetables contain iodine.
To make Chicken Magic Mineral Broth, simply add 2 pounds of organic chicken bones; refrigerate and skim off any fat.
This broth is especially good for people undergoing chemotherapy as it provides nourishment even when their appetite is low.
What a lovely broth! I’m sure it’s full of so much delicious veggie flavor and so many nutrients!
Thanks Joanne – yes this broth is packed with nutrients and so clean tasting.
Angie@Angie's Recipes says
Such a wonderful broth! I wish I can get some quality sweet potatoes here with reasonable price…1kg costs 3,2 euros…and it’s not even organic.
Thanks Angie – wow, can’t believe how expensive your sweet potatoes are. Here they are relatively inexpensive.
The Café Sucre Farine says
What a sweet labor of love you’ve given to your friends who were not well. I’m sure they felt your love and care in every nourishing bite!
It is so true that you can show love through your cooking. That’s the best gift I can offer my friends and family – something no amount of money can buy.
This is such a great post Jeanette! Love how healthy and nutritional this broth is, I can definitely see the magical healing effects it would have.
Thanks Kelly – this is a wonderful broth and so good for you. Even when someone is not feeling well, they can enjoy this.
Shirley @ gfe & All Gluten-Free Desserts says
Oh, I can just imagine how delicious and healing this broth is, Jeanette! Thanks for sharing it with us!
Yes Shirley – it is both delicious and healing – what more could one want 🙂
What do you do with the leftover solids from the broth? I know they have leached most of their nutrients into the broth, but there is still a lot of fiber and nutrients in those as well.
Mia, I am going to puree some of the solids (carrots, celery) and use them in soup or chili. As for the potatoes and sweet potatoes, I am going to try making pancakes with them by mixing the pureed vegetables with onion, egg, chickpea flour and pan frying them.
Nami | Just One Cookbook says
This is a very inspiring post, especially with the pot filled with fresh organic ingredients! Food made with this broth must be wonderful. Truly worth spending the time and energy!
Thanks Nami – this broth is definitely worth making. Since there’s no peeling involved, the preparation is not much. The soup just simmers on the stove and doesn’t require any work, so very easy to make.
How do you store the broth once put into containers and how long will it last stored?
I freeze this in containers and it works well.
Oops, in my excitement to make this today I put a pinch of salt in at the beginning. I hope that’s okay!
Nicole – hope you enjoy this wonderfully clean and delicious soup!
Hi. I was trying to find out something about the bacteria in peanut butter and ran across your website. Anyhow, I was wondering if you ever heard of Dr. Asa Andrew. He has a book called Empowering Your Health. He is a natural medicine doctor/physical trainer among other things. His book has all the information to contact him. He may be able to help your son. Just thought I would let you know. I hope and pray your son is healed quickly.
Thanks Leasa – I know readers will appreciate your suggestion.
amy brown says
My neighbor brought me a bag frozen of this. I want to drink it as a tea. How do I regrowth it without ruin it?
Hi Amy, I’m not sure I understand your question. You can sip this as tea, is that what you mean?
Janice Overman says
The back of the konbu package reads, “This product contains chemicals known to the State of California to cause cancer, birth defects or other reproductive harm.” The brand is Shrakiku, the most popular knob brand sold! I tried to send you a photo of the package and warning, but the message was undeliverable!
I have breast cancer and was making a big bath to drink and share with a vegetarian neighbor who also has breast cancer.
Please warn the public. It is known to cause cancer! Scary! Feel free to contact me or send me an email where I can send you photos of the konbu package and warning! Janice
Hi Janice, thanks for pointing this out. I reached out to someone who knows more about this subject than me and this is what she said: “The California Prop 65 label on all sea vegetables is new. However, Maine Coast Sea Vegetables tests all of their products. This gives me peace of mind, since I’ve been using sea vegetables for years, and I feel its nutritional value far outweighs any risk that’s been attached due to the California Prop 65 labeling. We would have to eat pounds and pounds of sea vegetables to pick up any of the claims on the warning label. However, if you are uncomfortable, you can certainly make the broth without the kombu.”
There is a California source of sea vegetables that has been recommended to me as well, located along the Mendocino Coast. This is what this source says: “The owner gets the Kombu from this area as well as other sea vegetables. He harvests the Kombu and just dries it, nothing else. He sells other items as well and designates where they are sourced from. Here is his website: http://www.loveseaweed.com/paypal.html. The owner, Larry, is very honest and dedicated. You might want to consider his products; I’ve used them for years. Hope this helps.For people who are not familiar with Northern Calif, most of the seashore is on protected land and not commercially developed. The Mendocino coastline has huge kelp/sea vegetable beds that are not impacted by any commercial ventures that might pollute the waters and the ikelp beds.”
Hope this helps.
Christine McMahan says
What a great broth! Since I have limited freezer space do you think you could can it?
I don’t know much about canning, but I don’t see why you can’t as long as it’s done properly to prevent spoilage.
Hi, for some reason my broth looks nothing like yours. It came out a very deep purple color. I followed the recipe so I’m not sure what I did wrong. Would using this as a base turn all my soups a strange color? Thanks
Did you use any vegetables with dark skins, e.g., red onions, purple potatoes? That’s the only thing I can think of that might affect the color of the broth. If you’re making soup that is tomato based or darker in color, it should be fine. I’m sure it tastes fine.
Karen Ferrell says
Are there any uses for the vegetables after the broth is strained or gave they given all their nutrients into the broth?
Hi Karen – I blend all the vegetables up into a puree, then spread it out onto a silplat lined tray, and dehydrate into treats for my puppy. You could also do this in your oven at a low heat.
Don’t feed onions to your dog !!!! They can cause hemolytic anemia in dogs, and dogs can’t digest them well.
Thanks Aly – I should clarify that I remove only the cooked carrots and potatoes to make into dog treats for my dog.
How about the nutritional value?
Hi Ana – I don’t have the nutritional value since all the vegetables are removed.
I was wondering if it would be all right to prepare this in an Instant Pot. I’ve recently started making bone broth in there as well with amazing results.
I have made this in an Instant Pot and it works great – you are only limited by the capacity of your Instant Pot. I have also done it in a slow cooker which works well too.
Hi there- made the soup for my sister who is recovering feom a cancer surgery. she has a hard time getting it down because its so sweet. any suggestions of something to replace the sweet potatoes and make the broth less sweet but still contribute similar nutrient profile?
You can leave out the sweet potatoes if that is bothering your sister.
Renay Marsh says
Can you tell us the nutrition and calories in this?
I do not have nutrition calculation for this as the vegetables are all removed before serving, so difficult to calculate