Scott's Vegetable Broth With Very Low Sodium

“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.”
READY IN:
9hrs 10mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
  2. 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.).
  3. Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
  4. Simmer the strained stock until it reduces to about 8 cups.
  5. If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.

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