Homemade Vegetable Broth Stock Low Sodium Recipes

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

HOMEMADE VEGETABLE BROTH / STOCK (LOW SODIUM)

Homemade Vegetable Broth / Stock (Low sodium) image

Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too. This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in...

Provided by Monica H

Categories Other Sauces

Time 3h5m

Number Of Ingredients 12

Ingredients

11 c water
2 carrots
2 celery
1 green bell pepper
1 jalapeno
1 yellow onion
5 clove garlic
1 tsp kosher salt
1 tsp soy sauce
1/2 fennel (optional)
handful of cherry tomatoes (optional)
5-6 green onions (optional)

Steps:

1. Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
2. Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
3. Chop off ends of garlic. Add to pot, peel and all.
4. Add salt and soy sauce. (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
5. Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
6. Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
7. Strain away the vegetables, leaving a clean broth behind.

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