Scotts Vegetable Broth With Very Low Sodium Recipes
SCOTT'S VEGETABLE BROTH WITH VERY LOW SODIUM
This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.
Provided by KateL
Categories Clear Soup
Time 9h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
- Skim off any scum that appears. Cook it this way for 45 minutes. (If using a crockpot, cook on LOW for 8-12 hours and skim scum when done.).
- Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
- Simmer the strained stock until it reduces to about 8 cups.
- If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.
Nutrition Facts : Calories 37.1, Fat 0.2, Sodium 36.8, Carbohydrate 8.7, Fiber 2.2, Sugar 4.2, Protein 1.2
VEGETABLE SEASONING OR BROTH MIX
Many of the recipes that I have posted here at Recipezaar call for low-sodium and/or low-fat vegetable broth/stock. For those of you who have trouble finding such a product in stores, here is a quick, easy, inexpensive recipe to make your own.
Provided by Millereg
Categories Grains
Time 10m
Yield 1 cup, 40 serving(s)
Number Of Ingredients 14
Steps:
- Store in tightly covered airtight container (a clean, used bouillon jar works very well).
- Stir or shake before each use.
- To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
- For seasoning: just sprinkle a bit on to vegetables while cooking.
HOMEMADE VEGETABLE BROTH / STOCK (LOW SODIUM)
Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too. This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in...
Provided by Monica H
Categories Other Sauces
Time 3h5m
Number Of Ingredients 12
Steps:
- 1. Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
- 2. Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
- 3. Chop off ends of garlic. Add to pot, peel and all.
- 4. Add salt and soy sauce. (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
- 5. Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
- 6. Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
- 7. Strain away the vegetables, leaving a clean broth behind.
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