Best Homemade Vegetable Broth Stock Low Sodium Recipes

BASIC VEGETABLE STOCK

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?

HOMEMADE VEGETABLE BROTH / STOCK (LOW SODIUM)

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.