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Easy Basic Vegetable Stock
Use the freshest vegetables available for this basic vegetable stock. This simple vegetable Bouillon is a perfect base for all your low sodium recipes that call for either stock, Bouillon or vegetable broth. Because you make this low sodium broth fresh at home, you will find that there is so much more authentic flavor over using pre-made stocks or even the typical Bouillon cubes that contain so much salt.
| Make a double batch while you are cooking, and you can freeze the extra in small portions for use another time. I use ice cube trays to freeze the low sodium broth in, and jut pop out a cube or two as a recipe calls for stock, broth or low sodium bouillon. |
Vegetable Stock Recipe | Vegetable Stock | | | | | | 2 Tbs | | olive oil | | | 1 | | onion | | | 6 | | carrots | | | 2 stocks | | celery | | | 1 Tbs | | thyme | | | 1 Tbs | | sage | | | 1/2 tsp | | pepper | | | 4 quarts | | filtered water | | | 4 | | garlic cloves | | | | | | | 1 | Peel and slice the onions into rough chunks. Wash and rough cut the carrots and the celery. | | 2 | In a large stockpot, heat the oil and add the onion. Cook for 5 min over medium heat. Add the carrots and the celery and continue to saute for 5 more minutes. | | 3 | Add the spices and the water, bring to a boil and then reduce the heat to very low. Cook for 90 minutes. | | 4 | Turn off the heat and allow the stock to cool for 20 minutes. When cool enough to handle, pour stock through collendar into another large pot, or large bowl to strain. Yo may need to do this in sections. | | 5 | Save stock in 1 or 2 cup portions in resealable bags and freeze, if you don't intend to use right away. Defrost a portion at a time as needed. | | | | | Servings: 12 | | Yield: 12 cups | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 42.60 | | | Calories From Fat (49%) | | 20.98 | | | | | % Daily Value | | Total Fat 2.38g | | 4% | | | Saturated Fat 0.33g | | 2% | | | Cholesterol 0.00mg | | 0% | | | Sodium 21mg | | 2% | | | Potassium 141.25mg | | 4% | | | Carbohydrates 5.33g | | 2% | | | Dietary Fiber 1.36g | | 5% | | | Sugar 2.19g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 3.97g | | | | | Protein 0.56g | | 1% | | | | | | | | | | | |
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