Low Sodium Vegetable Stock Recipe (No Salt Added)

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This 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

1. 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.
2. 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.
3. 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).
4. Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
5. 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

1. Add all your vegetables, herbs, and spices to the Instant Pot. Add enough water to hit the ‘Max Fill’ line.
2. 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.
3. 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).
4. Allow the stock to cool, and keep in the refrigerator to add to soups or stews.
5. 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

AuthorAuthor Kelly Jensen

This 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.

5 from 4 votes

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Cook Time 1 hour hr

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 8 servings

Calories 62 kcal

Equipment

• large pot

Ingredients

  

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Calories: 62kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 49mgPotassium: 340mgFiber: 3gSugar: 8gVitamin A: 5205IUVitamin C: 19mgCalcium: 58mgIron: 1mg

*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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