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    You are in: Home / Recipes / Vegetable Stock With Low Sodium Recipe
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    Vegetable Stock With Low Sodium

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    KateL's Note:

    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.

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    Serves: 6



    Units: US | Metric


    1. 1
      Bring everything to a boil in the water in a large stockpot, over high heat.
    2. 2
      Reduce the heat and let simmer for about an hour or slightly more. The liquid should reduce about halfway.
    3. 3
      Strain the stock through a fine mesh, discarding the vegetables and especially the bay leaf.
    4. 4
      The broth may be used immediately or it can be refrigerated or frozen for up to 3 months and thawed later.

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    Nutritional Facts for Vegetable Stock With Low Sodium

    Serving Size: 1 (744 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.8
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 95.8 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 9.5 g
    Sugars 7.8 g
    Protein 4.7 g

    The following items or measurements are not included:

    fresh thyme sprigs

    allspice berries

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