1. Rinse all of the vegetables well, including the sea vegetables. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, garlic, parsley, sea vegetables, peppercorns, allspice, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
2. Remove the cover, 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. Use the remaining vegetables in sauces, soups, over pasta or in your next smoothie!

Prep Time: 10 minutes
Cook Time: 2 to 4 hours
Storage: Store in a glass airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.  If freezing be sure to leave about an inch from the top of the container to allow for expansion. Makes 6 quarts.