Diabetic Vegetable Stock
Elevate your healthy cooking game with this flavorful Diabetic Vegetable Stock—a low-sodium, nutrient-packed essential that's perfect for those managing diabetes or anyone seeking a wholesome broth alternative. Made from a medley of fresh, vibrant vegetables like carrots, zucchini, and celery, and infused with aromatic herbs like parsley and thyme, this stock is a natural, guilt-free base for soups, stews, and sauces. Gently simmered with garlic and a hint of black pepper, it achieves a clean, balanced flavor without heavy seasonings. With just 10 minutes of prep and no added sugars or fats, this recipe is as easy as it is heart-healthy. Batch-prep it to enjoy fresh for up to 5 days, or freeze it to have this kitchen staple on hand whenever inspiration strikes. Whether you're creating a diabetic-friendly dish or simply craving a homemade stock, this recipe ensures every bite is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 large Celery stalks
- 1 large Onion
- 3 Garlic cloves
- 1 medium Zucchini
- 1 medium Tomato
- 1 Bay leaf
- 1 teaspoon Black peppercorns
- 4 sprigs Fresh parsley
- 3 sprigs Fresh thyme
- 8 cups Water
Instructions
Wash all vegetables thoroughly under running water.
Peel the carrots and chop them into large chunks. Chop the celery stalks, onion, zucchini, and tomato into similar-sized pieces to ensure even cooking.
Lightly smash the garlic cloves with the flat side of a knife to gently release their flavor without overpowering the stock.
In a large stock pot, combine the carrots, celery, onion, garlic, zucchini, tomato, bay leaf, black peppercorns, parsley, and thyme.
Pour 8 cups of water into the pot. Ensure the vegetables are fully submerged.
Place the pot over medium heat and bring the water to a gentle boil.
Once boiling, reduce the heat to low and simmer uncovered for 60 minutes, stirring occasionally.
After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
Allow the stock to cool to room temperature, then transfer it to airtight containers for storage.
Refrigerate and use within 4-5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 44.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1939 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
