Low Sodium Vegetable Broth
Elevate your homemade soup game with this flavorful and healthy Low Sodium Vegetable Broth. Packed with nutrient-rich ingredients like carrots, celery, parsnips, and fresh herbs, this recipe is a perfect base for soups, stews, or sauces. With no added salt, it’s a heart-healthy alternative that doesn’t compromise on taste, thanks to optional umami boosters like tomato paste and mushrooms. Simple to make, it requires minimal prep and just a simmer to create a deeply aromatic broth that’s as versatile as it is wholesome. Ready in just over an hour, this freezer-friendly recipe is a kitchen staple for those seeking delicious, low-sodium cooking options.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 large Celery stalks
- 2 medium Yellow onion
- 4 cloves Garlic
- 1 large Parsnip
- 1 bunch Fresh parsley
- 6 sprigs Fresh thyme
- 2 leaves Bay leaves
- 1 teaspoon Black peppercorns
- 12 cups Water
- 2 tablespoons Tomato paste (optional, for added richness)
- 1 cup Mushrooms (optional, for umami flavor)
Instructions
Wash all vegetables thoroughly to remove dirt and grit.
Peel the carrots, onion, and parsnip (if desired), and roughly chop them along with the celery. There’s no need for precision since everything will be strained later.
Smash the garlic cloves with the flat side of a knife to release their flavor. No need to peel them.
In a large stockpot, add the chopped vegetables, garlic, parsley, thyme, bay leaves, black peppercorns, and any optional ingredients (tomato paste or mushrooms).
Pour in 12 cups of water, ensuring the vegetables are fully submerged.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 45-60 minutes. Stir occasionally to ensure even cooking.
After simmering, remove the pot from heat and allow it to cool for a few minutes.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot, pressing down on the solids to extract as much liquid as possible.
Discard the vegetables and herbs, as they will have given their flavor to the broth.
Taste the broth. If desired, add a pinch of low-sodium seasoning or lemon juice for brightness instead of salt.
Store the broth in airtight containers or jars. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 34.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2749 mg | 58% | |
*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.
