Vegetable Stock With 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.

VEGETABLE STOCK WITH LOW SODIUM

Vegetable Stock With Low Sodium image

Entered for safe-keeping. From Donald Gazzinga's "The No-Salt, Lowest Sodium Light Meals Cookbook". Recovering heart patients and those with congestive heart failure require drastic measures to eliminate as much sodium from their diet as possible. Ask your local water facility for the amount of sodium in your local water, and read the labels of bottled water, sodium amounts vary widely. MDM switched to Deer Park for very low sodium and good taste. ("Very Low Sodium" means 36 mg sodium or less, "Low Sodium" means 140 mg sodium or less). This stock has 50 mg sodium per cup.

Provided by KateL

Categories Stocks

Time 1h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 medium onions, chopped
4 medium carrots, chopped
4 medium celery ribs, chopped
1 leek, chopped
2 medium sweet potatoes, chopped
2 medium red potatoes
5 garlic cloves, minced
1 dried bay leaf
4 fresh thyme sprigs
4 allspice berries
12 cups bottled sodium-free water, such as Deer Park

Steps:

Bring everything to a boil in the water in a large stockpot, over high heat.
Reduce the heat and let simmer for about an hour or slightly more. The liquid should reduce about halfway.
Strain the stock through a fine mesh, discarding the vegetables and especially the bay leaf.
The broth may be used immediately or it can be refrigerated or frozen for up to 3 months and thawed later.

Nutrition Facts : Calories 196.8, Fat 1.8, SaturatedFat 0.5, Sodium 95.8, Carbohydrate 45.7, Fiber 9.6, Sugar 7.8, Protein 4.7

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