Scott's Vegetable Broth With Very Low Sodium

Total Time
9hrs 10mins
Prep 10 mins
Cook 9 hrs

This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.

Ingredients Nutrition


  1. Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
  2. Skim off any scum that appears. Cook it this way for 45 minutes. (If using a crockpot, cook on LOW for 8-12 hours and skim scum when done.).
  3. Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
  4. Simmer the strained stock until it reduces to about 8 cups.
  5. If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.
Most Helpful

I just picked up the same cookbook, which has a lot of great ideas for those who need a very low sodium diet. I don't know how it happened, but ended up with just 3 cups of broth at the end of the day (used crockpot and perhaps I did not put in enough water or just reduced too much??) I would reduce the celery next time, a bit too strong for my taste. But generally this is good and I know it will work well in soups in particular.

duonyte August 09, 2008