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Low Sodium Homemade Vegetable Broth/Stock

By: Bill
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Low sodium vegetable broth stock in large glass mixing bowl overhead.


Welcome to a low sodium life hack that doesn’t skimp on taste! If you’re tired of overly salty store-bought broths, I’m here with the answer: a homemade low sodium vegetable stock. It’s packed with flavor, healthier for you, and customizable with whatever veggies you have hanging around. Let’s roast, simmer, and create some broth magic together!

I decided to make this recipe and post it when I found it difficult to locally source unsalted vegetable broth. Plus it seemed to be three times more expensive than the standard stock. This broth would ideally be made with scrap vegetables, that are saved and frozen, in gallon freezer bags. But this is a good recipe to baseline off of.

The main difference between vegetable stock and vegetable broth is – Vegetable stock is usually unseasoned, while vegetable broth often contains salt and other seasonings. Stock and broth is used quite a bit interchangeably when talking about a vegetable based liquid. So that is why I’m using both descriptions here.

    The low down on low sodium vegetable broth / stock

    Sodium Comparison
    Typical Veggie stock per serving650+ mg
    Typical unsalted Veggie stock per serving60 -125 mg
    Sodium per serving for this recipe25mg
    Calories per serving45
    Recipe makes (14) – 1 cups Servings1 cup

    Ingredients

    Low sodium vegetable broth stock ingredients.

    Find the full printable recipe with specific ingredients and measurements below.

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    How to make low sodium vegetable broth/stock

    Step by step visual image of how to cut leeks.

    1 – Cut off the green top about halfway. Slice lengthwise to center then chop into rings. Separate rings while rinsing well.

    Smash garlic clove low sodium vegetable broth stock.

    3 – Separate cloves from garlic head and smash, add with skins.

    Vegetables chopped in roasting pan low sodium vegetable broth stock.

    4 – Chop remaining vegetables and add to roasting pan.

    Mixed oil misted vegetables in roasting pan low sodium vegetable broth stock.

    5 – Spritz with oil and toss to combine well – place in a preheated 425°F oven.

    Finished roasted vegetables low sodium vegetable broth stock.

    6 – Toss a couple of times over 40 minutes or more. Roast until the vegetables are nicely browned and the tomatoes are sinking in.

    Vegetable in stock pot to simmer low sodium vegetable broth stock.

    7 – Add roasted vegetables and remaining ingredients into a stock pot with 14 cups water preheated over medium.

    Finished broth in stock pot low sodium vegetable broth stock

    8 – Bring to a boil for two minutes then reduce heat, cover and simmer for one hour.

    9 – Strain off large vegetable pieces then run the remaining liquid through a fine sieve.

    Featured image broth in large glass bowl low sodium vegetable broth stock

    10 – A perfect base for any recipe calling for vegetable broth. Enjoy!

    Click to see the full printable recipe with specific instructions below.

    Recipe Variations

    • Spicy Kick: Add crushed red pepper for a little heat.
    • Herby Flavor: Try rosemary or sage.
    • Earthier Broth: Include root vegetables like parsnips.
    • Smoky Note: Add a dash of smoked paprika (paid link) and a splash of liquid smoke.
    • Mushroom Broth: Boost umami by adding dried mushrooms.

    What to serve with low sodium vegetable broth / stock?

    This broth is perfect as a soup base, for cooking grains, or a base for sauces. It does not not lean too heavily on spices or, a dominant flavored vegetable. You can then add spices that complement and make a delicate sauce without overpowering a one-side vegetable taste.

    • Soups: Use as a base for hearty veggie or bean soups.
    • Grains: Cook rice or quinoa for extra flavor.
    • Stews: Adds depth to some slow-cooked stews.
    • Sauces: Use as a low-sodium liquid in savory sauces.
    • Casseroles: Adds moisture and flavor to baked dishes.

    How to store and reheat your leftovers

    Store in an airtight container in the fridge for up to 4 days. Thaw to use or reheat gently over low heat.

    Can I freeze this stock / broth?

    Absolutely! Freeze in small containers for easy use. I freeze it in 2-cup containers and transfer them to a freezer bag. Good for up to 6 months.

    Low sodium vegetable broth stock makes 14 cups.

    My tips for making veggie broth

    • Ideally, you can save vegetable scraps in a one gallon freezer bag. It’s cheaper than buying all fresh and reduces waste. Make stock when you have about 2 bags full.
    • Here’s what I never use: starchy vegetables (potato, sweet potato), cabbage family (cabbage, broccoli, cauliflower, brussels sprouts, kale, etc), corn, bell peppers, leafy greens, squash. They develop an overpowering dominant taste or don’t add any flavor.
    • This broth may seem bland, especially without extra spices. But think of it as a base that can then be adjusted according to the flavor profile of the overall recipe.
    • Veggie leftover solids make great compost!

    Making this Low Sodium Vegetable Broth / Stock Recipe at home is easier than you think and so worth it. If you try it, drop a comment below or share it on social. Feel free to like and follow on my Facebook page and Pinterest for more tasty updates. Have fun and enjoy!

    Low sodium vegetable broth stock featured image.

    Low Sodium Vegetable Stock / Broth Recipe

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    Written by: Bill
    Enjoy this low sodium vegetable stock recipe packed with rich, roasted flavors. Perfect for soups and sauces, it's an easy way to reduce sodium without sacrificing taste!
    Prep Time 20 minutes
    Cook Time 1 hour 40 minutes
    Total Time 2 hours
    Course Soup
    Cuisine American
    Servings 14 cups
    Calories 45 kcal

    Ingredients
     

    • 4-5 tomatoes (about 2 lbs.)
    • 2 large onion (about 8 ounces, chopped)
    • 8 oz. mushrooms with stems (chopped)
    • 1/2 pound large carrots (scrubbed, unpeeled, chopped, about 2 large)
    • 4 large outer celery ribs with leaves (chopped)
    • 2 Leeks (chopped)
    • 3 garlic bulb (halved)
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon whole black peppercorns
    • 3-4 bay leaves
    • 6 sprigs thyme
    • 6 sprigs parsley (crush in hand when adding)
    • 15 cups water (divided)

    Preparation
     

    Roast Vegetables:

    • Preheat the oven to 425°F. Ready a rimmed baking sheet or roasting pan for roasting the vegetables.
    • Remove loose papery skin of the onion and roughly chop it into 1-inch chunks. Scrub the carrots and celery and cut them roughly into less than ½ inch slices. Rinse the tomatoes, and slice into roughly 6 pieces . Separate garlic cloves from head and smash without peeling. Slice leeks halfway lengthwise and cut into ½” rings, then separate and rinse well.
    • Add onion, leeks, carrots, celery, tomato, mushrooms and garlic to the baking sheet. Spritz and toss with olive oil and roast for 15 minutes. Toss the vegetables and roast for another 15 minutes. Toss once more and roast until the vegetables are nicely browned and the tomatoes are caving in, about another 10 minutes.

    Make Vegetable Broth:

    • While the vegetables roast in the oven, pre heat 14 cups water in a tall stockpot over medium.
    • Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the roasting sheet or pan, then stir it around, scraping up any browned bits stuck to the bottom as possible. Pour over the vegetables in the stockpot.
    • Add the parsley, thyme, bay leaves, peppercorns and any vegetable scraps.
    • Bring to a boil for 2 minutes, then reduce to a simmer. Cover and simmer, covered, for 1 hour. A little more won’t hurt.
    • Strain broth and use immediately or cool pot in a sink water bath.
    • Cool and refrigerate for up to 4 days, or freeze for up to 6 months.

    Notes ______________________________________________

    1. Recipe makes 14 cups or 3 1/2 qts.
    2. Exact amounts of ingredients are not required, except for water. A little more or less vegetables is fine.

    Utensils & special ingredients used

    I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.

    Nutrition

    Serving: 1cupCalories: 45kcal (2%)Carbohydrates: 6.6g (2%)Protein: 1.3g (3%)Fat: 2g (3%)Sodium: 25mg (1%)Potassium: 226mg (6%)Fiber: 1.6g (7%)Sugar: 3g (3%)Calcium: 20mg (2%)Iron: 0.4mg (2%)

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.

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    Hello, I'm Bill

    Welcome!  After my stroke, I began to prepare low-sodium and reduced-fat meals. Tasty, easily prepared meals that can help you change to a low-sodium diet for a healthier life. 

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