Scott's Vegetable Broth With Very Low Sodium

Recipe by KateL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs 10mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
  • 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.).
  • Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
  • Simmer the strained stock until it reduces to about 8 cups.
  • If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.
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