Vegetarian Potassium-Rich Broth
If you are vegetarian you can lose weight on the Bone Broth Diet, but bone broth is replaced with a potassium-rich vegetable broth. Leafy greens, sweet potatoes, spinach, and zucchini are all potassium-rich vegetables that you can use to create a nourishing broth. 

Prep time: 20 minutes • Cook Time: 2 hours • Yield: 12 cups 

Ingredients:

• 2 medium or 1 large sweet potato/yam, scrubbed and cut into 2-inch pieces
• 1 bunch Swiss chard, cut into 2-inch pieces including the stems, about 6 leaves
• 2 to 3 big handfuls spinach, about ½ to ¾ of one 5-ounce box/bag
• 3 medium zucchini, cubed into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 2 to 3 plum tomatoes, quartered (optional)
• 1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces
• ½ bunch parsley

• 2 cloves garlic, smashed

• 2 to 3 teaspoons salt
• 1 teaspoon ground black pepper or 8 whole peppercorns
• 2 bay leaves
• 1 or more tablespoons of coconut aminos (optional)

Directions: 
Wash all the vegetables well and put all ingredients except for the coconut aminos into a large kettle. Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours. When done, let cool, strain, and optionally add coconut aminos, one tablespoon at a time to taste. Store broth in the refrigerator in glass jars or covered containers. It will stay fresh in the refrigerator for about 4 to 5 days. If you are not using immediately, freeze for up to 1 month.

Note: 
You can also cook in a slower cooker for about 8 hours on low.
You can make half a recipe if you want a smaller amount.