Potassium Broth

2 qts Water
Peels of 3 potatoes
2 Celery Stalks, chopped
3 Carrots, shredded
One fistful fresh Parsley
One fistful greens such as spinach or Kale
Any other odds and ends I may have, such as beet stalks, kale or spinach
3 garlic cloves (I think I'm going to use more for flavor)
3 slices ginger
Sprig of Rosemary, Sage and Thyme
Optional: Red pepper flakes

This recipe is relatively similar to most of the Potassium Broth Recipes I've found out there on the internet that I've combined into my own style. I boiled this for about an hour, and strained off the vegetables. It produced about 3-4 cups of broth. It's not going to make a 5-star restaurants menu by any means, but it is tasty and somewhat comforting to drink.