Vegetable Stock With Low Sodium Recipe

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Ingredients:

Serving

3 medium onions, chopped
4 medium carrots, chopped
4 medium celery ribs, chopped
1 leek, chopped
2 medium sweet potatoes, chopped
2 medium red potatoes
5 garlic cloves, minced
1 dried bay leaf
4 fresh thyme sprigs
4 allspice berries
12 cups bottled sodium-free water , such as deer park

Directions:

Bring everything to a boil in the water in a large stockpot, over high heat.
Reduce the heat and let simmer for about an hour or slightly more. The liquid should reduce about halfway.
Strain the stock through a fine mesh, discarding the vegetables and especially the bay leaf.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	651.64 Kcal (2728 kJ)
Calories from fat	170.6 Kcal
		% Daily Value*
Total Fat	18.96g	29%
Cholesterol	194.01mg	65%
Sodium	5451.56mg	227%
Potassium	3775.34mg	80%
Total Carbs	37.98g	13%
Sugars	12.88g	52%
Dietary Fiber	6.25g	25%
Protein	84.56g	169%
Vitamin C	17.4mg	29%
Vitamin A	0.8mg	28%
Iron	6.2mg	35%
Calcium	100.4mg	10%

Amount Per 100 g
Calories	87.68 Kcal (367 kJ)
Calories from fat	22.95 Kcal
		% Daily Value*
Total Fat	2.55g	29%
Cholesterol	26.1mg	65%
Sodium	733.5mg	227%
Potassium	507.97mg	80%
Total Carbs	5.11g	13%
Sugars	1.73g	52%
Dietary Fiber	0.84g	25%
Protein	11.38g	169%
Vitamin C	2.3mg	29%
Vitamin A	0.1mg	28%
Iron	0.8mg	35%
Calcium	13.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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