Best Scotts Vegetable Broth With Very Low Sodium Recipes

Scott's Vegetable Broth With Very Low Sodium image

Provided by KateL

Categories Clear Soup

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

Homemade Vegetable Broth / Stock (Low sodium) image

Provided by Monica H

Time 3h5m

Number Of Ingredients 12

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.