Homemade Vegetable Broth / Stock (Low sodium)

Monica H

By
@MonisiaH

Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too.

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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Rating:

Comments:

Serves:

a bunch

Prep:

5 Min

Cook:

3 Hr

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #broth