Scott's Vegetable Broth With Very Low Sodium |
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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 4 |
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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:
3 medium celery ribs, whole, with leaves, sliced into 1/2-inch pieces |
2 large carrots, sliced into 1/2-inch pieces |
3 spanish onions, cut into 1-inch cubes |
2 medium green bell peppers, skin on, cut into 1-inch pieces |
2 cups cabbage, shredded |
1 teaspoon thyme |
1 bay leaf, shredded |
1 teaspoon sweet basil |
8 black peppercorns |
3 quarts water |
Directions:
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.
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