Homemade Vegetable Broth / Stock (Low sodium)
This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in this recipe.
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- 11 c
- green bell pepper
- yellow onion
- 5 clove
- 1 tsp
- kosher salt
- 1 tsp
- soy sauce
- fennel (optional)
- handful of cherry tomatoes (optional)
- green onions (optional)
1Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
2Roughly 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.
3Chop off ends of garlic. Add to pot, peel and all.
4Add 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).
5Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
6Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
7Strain away the vegetables, leaving a clean broth behind.