This home-made vegetable stock recipe yields a savory no-salt broth.
No-Salt Vegetable Stock
Ingredients
- 5-6 oz mushrooms
- 4 Tbsp olive oil
- 4 cups chopped onion
- 2 cups chopped celery
- 3 cups chopped carrot
- 2 garlic cloves, smashed or minced
- 2 Tbsp tomato paste
- 1 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp black peppercorns
- 4 bay leaves
- ½ cup chopped parsley (or ⅛ cup dried parsley)
- ½ tsp Mrs Dash Original Blend seasoning
Instructions
- Heat olive oil over medium high heat in a large pot. Add onions, celery, and carrots and sauté for several minutes until vegetables begin to brown, stirring occasionally.
- Add garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes or until the paste begins to turn a darker color.
- Add remaining ingredients and 4 quarts of water. Bring to a simmer and then reduce heat until the surface is just barely bubbling. Cook 1 ½ hours.
- Remove from heat and strain.
This recipe consists of no-salt-added vegetables and seasonings. Thus, it contains very little sodium per serving.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
