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Vegetable Broth


Vegetable Broth

Most commercial vegetable broths are high in sodium. Even low sodium vegetable broth has 140 mg. of sodium per 1 cup serving. This recipe provides a lower sodium alternative that is both tasty and healthy.

3 (1 cup) servings; 74 mg. sodium per serving

1 Tablespoon healthy oil
1 (8 oz) onion, sliced
1 (3 oz) parsnip, peeled and chopped
3 oz. mushrooms, chopped
3 large garlic cloves, chopped
1 (14.5 oz.) can no salt added diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/4 teaspoon black pepper
Pinch (1/16 teaspoon) salt
4-1/2 cups water

Prep. Instructions

1. Place onion, parsnip, mushrooms and garlic in a bowl.
2. Combine herbs and spices in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium heat. Add onions, parsnip, mushrooms and garlic. Stir well to combine. Turn heat to low; cover and simmer for 10 minutes, stirring once half way through.

2. Add tomatoes and spices. Stir to combine. Cook for 2 minutes, uncovered.

3. Add water. Bring mixture to a boil; then simmer, partially covered, for 1-1/2 hours. Cool broth to room temperature.

4. Strain broth into a saucepan through a colander that is lined with cheesecloth. Once broth is strained, pour vegetables into the cheesecloth, about 1/3 at a time. Fold cheesecloth over and squeeze every last bit of liquid from the vegetables through the colander into the pan. This liquid is necessary to make 3 cups of broth. Discard vegetables. Refrigerate broth; freeze in portions if not used within the week. - Copyright © 2023 Judy Reynolds