Vegetable Stock With Low Sodium Food
BASIC VEGETABLE STOCK
This is a good basic stock, and is perfect for vegetarians!
Provided by Stan Webber
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 50m
Yield 12
Number Of Ingredients 11
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?
Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g
VEGETABLE STOCK WITH LOW SODIUM
Entered for safe-keeping. From Donald Gazzinga's "The No-Salt, Lowest Sodium Light Meals Cookbook". Recovering heart patients and those with congestive heart failure require drastic measures to eliminate as much sodium from their diet as possible. Ask your local water facility for the amount of sodium in your local water, and read the labels of bottled water, sodium amounts vary widely. MDM switched to Deer Park for very low sodium and good taste. ("Very Low Sodium" means 36 mg sodium or less, "Low Sodium" means 140 mg sodium or less). This stock has 50 mg sodium per cup.
Provided by KateL
Categories Stocks
Time 1h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 196.8, Fat 1.8, SaturatedFat 0.5, Sodium 95.8, Carbohydrate 45.7, Fiber 9.6, Sugar 7.8, Protein 4.7
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- Add all your ingredients to a big stock pot. Some people like to use a sachet for the herbs and spices, but if you do not have any cheese cloth on hand, you can just toss it all in there and strain it later.
- Add water to the pot and bring to a boil. Lower heat to a gentle boil and let it go for 30-45 minutes.
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