Vegetable Stock With Low Sodium Food

BASIC VEGETABLE STOCK

Steps:

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

VEGETABLE STOCK WITH LOW SODIUM

Steps:

• Bring everything to a boil in the water in a large stockpot, over high heat.
• Reduce the heat and let simmer for about an hour or slightly more. The liquid should reduce about halfway.
• Strain the stock through a fine mesh, discarding the vegetables and especially the bay leaf.
• The broth may be used immediately or it can be refrigerated or frozen for up to 3 months and thawed later.