Best 3 Homemade Vegetable Broth Stock Low Sodium Recipes

Homemade vegetable broth stock is a flavorful and versatile ingredient that can elevate the taste of various dishes. Made using a combination of fresh or dried vegetables, herbs, and spices, this low-sodium alternative offers a healthier and more customizable option compared to store-bought broth. Whether you're looking to enhance soups, stews, sauces, or gravies, or simply want to have a nutritious and flavorful base for your cooking, making your own vegetable broth stock is a rewarding and satisfying process that allows you to control the ingredients and sodium content.

Check out the recipes below so you can choose the best recipe for yourself!

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

SCOTT'S VEGETABLE BROTH WITH VERY LOW SODIUM

Scott's Vegetable Broth With Very Low Sodium image

This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.

Provided by KateL

Categories Clear Soup

Time 9h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

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

VEGETABLE SEASONING OR BROTH MIX

Vegetable Seasoning or Broth Mix image

Many of the recipes that I have posted here at Recipezaar call for low-sodium and/or low-fat vegetable broth/stock. For those of you who have trouble finding such a product in stores, here is a quick, easy, inexpensive recipe to make your own.

Provided by Millereg

Categories Grains

Time 10m

Yield 1 cup, 40 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup onion powder
1/4 cup dried parsley flakes
2 tablespoons salt-free lemon pepper
2 tablespoons garlic powder
2 tablespoons celery seeds
2 teaspoons sage
2 teaspoons marjoram
2 teaspoons thyme
2 teaspoons basil
2 teaspoons oregano
2 teaspoons pepper
2 teaspoons dill weed
1 teaspoon summer savory
salt, to taste (optional)

Steps:

Store in tightly covered airtight container (a clean, used bouillon jar works very well).
Stir or shake before each use.
To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
For seasoning: just sprinkle a bit on to vegetables while cooking.

Tips:

Use a variety of vegetables. This will give your broth a richer flavor. Some good choices include carrots, celery, onions, leeks, garlic, and tomatoes.
Roast your vegetables before simmering them. This will help to concentrate their flavor.
Add herbs and spices to taste. Some good choices include bay leaves, thyme, rosemary, and parsley.
Simmer your broth for at least 30 minutes. This will help to extract the maximum flavor from the vegetables.
Strain your broth before using it. This will remove any solids that may have accumulated during simmering.

Conclusion:

Making your own vegetable broth is a great way to save money and reduce sodium intake. It's also a great way to use up leftover vegetables. With a little effort, you can make a delicious and healthy vegetable broth that can be used in a variety of dishes.