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no salt vegetable stock with kitchen scraps onions garlic thyme bay leaves parsley and carrot top vegetable broth for low sodium soup recipes

Low Sodium Vegetable Stock

AuthorKelly 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
Cook Time 1 hour
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 62 kcal

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.

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 verify sodium 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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