LOW SODIUM VEGETABLE BROTH RECIPE RECIPES

BASIC VEGETABLE STOCK RECIPE | ALLRECIPES

Basic Vegetable Stock Recipe | Allrecipes image

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

Provided by Stan Webber

Categories Broth and Stocks

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 cups

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, CarbohydrateContent 5.9 g, FatContent 1.4 g, FiberContent 1.9 g, ProteinContent 1.3 g, SaturatedFatContent 0.2 g, SodiumContent 226.6 mg, SugarContent 1.8 g

RECIPE: HOMEMADE VEGETABLE BROTH - WHOLE FOODS MARKET

Recipe: Homemade Vegetable Broth - Whole Foods Market image

Easy to make with vegetables you already have on hand, this flavorful broth will enhance your favorite vegetarian soups and stews. Try using it instead of water for rice or quinoa, too.

Provided by WHOLEFOODSMARKET.COM

Total Time 2 hours 10 minutes

Yield Makes 8 cups

Number Of Ingredients 8

Ingredients

2 yellow onions, sliced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, halved
1 potato, cut into 1-inch chunks
3 bay leaves
2 teaspoons whole black peppercorns
4 sprigs fresh flat-leaf or curly parsley

Steps:

Place all ingredients and 1 gallon water in a large pot.
Bring to a boil over high heat.
Reduce to a simmer and cook 2 hours, then strain and discard solids.
Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days. Stir before using if broth separates.

Nutrition Facts : Calories 70 calories, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 16 grams, ProteinContent 2 grams

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My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri
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KIDNEY BEAN-VEGETABLE SOUP RECIPE - FOOD.COM

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