Low Sodium Vegetable Stock Recipe (No Salt Added)
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Jump to RecipeThis Low Sodium Vegetable Stock Recipe is a simple and easy way to build flavor in soups & stews, without salt or preservatives. This stock is made from root vegetables, onions, garlic, and fresh herbs to give amazing flavor to your next soup.
I make a batch of this low sodium stock every week, all throughout the year. It’s great to use in soups, stews, and chilis – and is so much healthier than packaged broths or stocks.
This low sodium vegetable stock is a fantastic way to re-use your kitchen scraps and turn them into something amazing. When I’m cooking throughout the week, I save my onion, carrot, and celery ends, and keep them in a bag in the freezer. On the weekend, I boil them with herbs to make a stock that is salt free!
I use this no salt vegetable stock as the base for all my soups! You can add your favorite vegetables to enhance the flavor, and load on the herbs and spices for a fantastic stock.
This Low Sodium Vegetable Stock Recipe Is:
- Bright
- Fresh
- Flavorful
- Versatile
- Loaded with Veggies
- herby
- Great for Soups, Stews, and Chili
Save Your Kitchen Scraps for a No-Waste Recipe!
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This low sodium vegetable stock is the perfect recipe to repurpose something you may be tempted to throw out.
Instead of tossing the ends from vegetables in the compost or garbage, you can repurpose it into a delicious and flavorful stock. I’m all about saving anything I can from my kitchen, and this broth is a great way to avoid letting leftovers go to waste!
What’s In This Salt Free Vegetable Stock Recipe?
See the recipe card below for a full list of instructions and ingredient amounts!
- Onions
- Carrots
- Garlic
- Parsley Stems
- Ginger
- Fresh Herbs
- Any Kitchen Scraps you may have: celery ends, zucchini, bell pepper tops, etc.
- Bay Leaves: I always add bay leaves to many different soups, they add a great herby flavor.
- Black pepper
Low Sodium Stock and Soups for a Better Meal
This low sodium vegetable stock recipe is a fantastic both to make without salt. We’re all about making recipes low sodium when we can. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family. Check out all my low sodium soup recipes here that are on LowSoRecipes. These easy and healthy recipes are fantastic meals for everyone at your table.
How Do I Make Vegetable Stock without Salt?
Stove Top Directions
- Add all your vegetables, herbs, and spices to a large stock pot. Add enough water so that the pot is full one inch below the top.
- Turn heat to high and bring to a boil. Once boiling, reduce the heat to low, and cover with a lid. Simmer the stock for 1-2 hours.
- Once the broth is ready, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the vegetables and herbs (I recommend composting).
- Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Instant Pot/Pressure Cooker Directions
- Add all your vegetables, herbs, and spices to the Instant Pot. Add enough water to hit the ‘Max Fill’ line.
- Set the Instant Pot to Pressure Cook/Manual Mode – and set timer for 15 minutes. Once timer has finished, allow the stock to naturally release the pressure.
- Once pressure has released, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the vegetables and herbs (I recommend composting).
- Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Recipes That Use Low Sodium Soup Stock
- Low Sodium Instant Ramen Soup Recipe
- Low Sodium Tomato Soup
- Healthy Butternut Squash Soup
- Low Sodium Creamy Mixed Vegetable Soup
- MINESTRONE SOUP RECIPE
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Low Sodium Vegetable Stock
Equipment
- large pot
Ingredients
- 3 sweet onion sliced
- 1 head garlic halved
- 3 large carrots
- 4 stalks celery
- 1 bunch parsley stems, or leaves & stems
- 4 bay leaves
- 1 tablespoon Tellicherry pepper
- Additional Herbs & Spices to Taste
Instructions
Stove Top Directions
- Add all your vegetables, herbs, and spices to a large stock pot. Add enough water so that the pot is full one inch below the top.
- Turn heat to high and bring to a boil. Once boiling, reduce the heat to low, and cover with a lid. Simmer the stock for 1-2 hours.
- Once the broth is ready, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the vegetables and herbs (I recommend composting).
- Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Instant Pot/Pressure Cooker Directions
- Add all your vegetables, herbs, and spices to the Instant Pot. Add enough water to hit the ‘Max Fill’ line.
- Set the Instant Pot to Pressure Cook/Manual Mode – and set timer for 15 minutes. Once timer has finished, allow the stock to naturally release the pressure.
- Once pressure has released, place a colander or kitchen strainer over or large bowl or pot. Strain the broth through the colander, so all the stock is captured into the bowl/pot. Discard the vegetables and herbs (I recommend composting).
- Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
- To freeze: add the stock to mason jars (make sure to leave room at the top for expansion) and freeze for up to 3 months. Thaw before use.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This low sodium vegetable broth is really good! Thanks so much!
Thank you Chiwah, I’m so glad you enjoyed it! I love making a big batch for soups and stews, and freeze any extra I have for recipes down the link 🙂
– Kelly
Must have missed it.
Is nutrition based on 1 cup serving?
Hi Kelly
My wife has to have a salt free diet due to heart and kidney failure.
Would your stock recipe be suitable for her?
Hello Martin, Welcome to the site! Great question on the vegetable stock. This is a salt free recipe, has no added salt, but it does contain some natural sodium that is found in the vegetables. I’m not a qualified medical professional (I can’t speak to whether or not this would fit into your wife’s diet plan that her doctors have approved) but as a home cook I can confirm that this a salt-free recipe.
Thanks, Kelly
Kelly, is the nutrition information for the whole batch or a specific serving size? I’m particularly concerned about the Sodium 49. Thank you,
Warren
Hello Warren, the nutrition information is for one serving, or 1/8th of the recipe total. Each serving should be roughly 2 cups. Please let us know if you make this soup and how it turns out!
– Kelly