Scott's Vegetable Broth with Very Low Sodium
Scott’s Vegetable Broth with Very Low Sodium is a wholesome, flavorful alternative to store-bought broths, perfect for those seeking a heart-healthy, low-sodium option. This recipe highlights a vibrant blend of fresh vegetables, including carrots, celery, zucchini, and tomato, combined with aromatic herbs like parsley, thyme, and bay leaves to create a nutrient-packed, deeply satisfying broth. With no added salt, the natural flavors of the ingredients shine, making it ideal for anyone following a low-sodium diet. In just over an hour, you’ll have a versatile, homemade broth that can elevate soups, stews, or any dish requiring a savory base. Easy to prepare, freezer-friendly, and completely customizable, this broth proves that healthy can be delicious!
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Ingredients
- 3 medium, chopped Carrots
- 3 chopped Celery stalks
- 1 large, chopped Yellow onion
- 4 smashed Garlic cloves
- 1 small bunch Fresh parsley
- 5 sprigs Fresh thyme
- 2 Bay leaves
- 10 Black peppercorns
- 1 large, quartered Tomato
- 1 medium, chopped Zucchini
- 10 cups Water
Directions
Step 1
Prepare all vegetables by washing, peeling (as needed), and chopping them into roughly uniform pieces to ensure even cooking.
Step 2
In a large stockpot, combine carrots, celery, onion, garlic, parsley, thyme, bay leaves, black peppercorns, tomato, and zucchini.
Step 3
Add 10 cups of water to the pot and ensure the vegetables are fully submerged.
Step 4
Bring the mixture to a gentle boil over medium-high heat.
Step 5
Once boiling, reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.
Step 6
Taste the broth after 45 minutes to ensure it has developed a rich and balanced flavor, adding more fresh herbs for depth if desired (but without adding salt).
Step 7
Once done, remove the pot from heat and allow it to cool slightly.
Step 8
Using a fine-mesh strainer or cheesecloth, strain the broth into a large bowl or another pot, discarding the solids.
Step 9
Pour the strained broth into airtight containers or jars for storage. The broth can be refrigerated for up to 5 days or frozen for up to 3 months.
Step 10
Reheat as needed and use as a base for soups, stews, or any recipe calling for vegetable broth.
Nutrition Facts
| Serving size | (3770.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 438.6 |
| Total Fat 4.1g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3108.1mg | 0% |
| Total Carbohydrate 96.0g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 46.3g | |
| Protein 14.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 752.6mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 3840.0mg | 0% |
Source of Calories