SCOTT'S VEGETABLE BROTH WITH VERY LOW SODIUM

Scott's Vegetable Broth With Very Low Sodium image

Provided by KateL

Time 9h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

3 medium celery ribs, whole, with leaves, sliced into 1/2-inch pieces
2 large carrots, sliced into 1/2-inch pieces
3 Spanish onions, cut into 1-inch cubes
2 medium green bell peppers, skin on, cut into 1-inch pieces
2 cups cabbage, shredded
1 teaspoon thyme
1 bay leaf, shredded
1 teaspoon sweet basil
8 black peppercorns
3 quarts water

Steps:

Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
Skim off any scum that appears. Cook it this way for 45 minutes. (If using a crockpot, cook on LOW for 8-12 hours and skim scum when done.).
Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
Simmer the strained stock until it reduces to about 8 cups.
If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.

Nutrition Facts : Calories 37.1, Fat 0.2, Sodium 36.8, Carbohydrate 8.7, Fiber 2.2, Sugar 4.2, Protein 1.2