Low Sodium Vegetable Stock Recipe (No Salt Added)

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?

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

• 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 every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
• Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.

Low Sodium Stock and Soups for a Healthier 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 – SIMPLE, HEALTHY & HEARTY

Get the Same Ingredients for this Low Sodium Vegetable Broth Without Salt

As always, if you make this low sodium vegetable stock recipe be sure to leave me a comment, rate this recipe, and tag me @lowsorecipes on Instagram so I can feature you.  I love seeing all your photos of recipe recreations!

Let’s keep in touch – don’t forget to follow over on Instagram, Twitter, & Facebook– I’d love to connect with you there!

Low Sodium Vegetable Stock

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 1 vote

Print Recipe Pin Recipe

Cook Time 1 hr

Total Time 1 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.

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.

If you think produce delivery is too expensive… think again, and give Misfits Market a try!

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 confirm amounts.

Keyword low sodium vegetable broth, low sodium vegetable stock, no salt vegetable stock, salt free vegetable stock, vegetable broth without salt, vegetable stock low sodium

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