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How to Make a Traditional Vegetable Stock

Low sodium vegetable stock recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 cups
Calories 15kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • Cutting Board
  • Stock pot

Ingredients

  • 12 qt Water
  • 2 tbsp Thyme
  • 3 Bay Leaves
  • 2 tbsp Black Peppercorns
  • 6 Garlic Cloves
  • 1/2 cup Basil
  • 1/2 cup Parsley
  • 1 cup Celery
  • 1 cup Carrot
  • 2 cup White Onion
  • 1/2 tsp Salt

Instructions

  • Add all your ingredients to a big stock pot. Some people like to use a sachet for the herbs and spices, but if you do not have any cheese cloth on hand, you can just toss it all in there and strain it later.
  • Add water to the pot and bring to a boil. Lower heat to a gentle boil and let it go for 30-45 minutes.
  • Once your stock has been on for 45-60 minutes, turn off the stove and let cool. Once the stock is completely cooled down, strain into a separate vessel for later use. Discard veggies.

Nutrition

Serving: 1cup | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1289IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 5mg | Vitamin E: 1mg | Vitamin K: 31µg | Calcium: 37mg | Copper: 1mg | Folate: 9µg | Iron: 1mg | Manganese: 1mg | Magnesium: 13mg | Phosphorus: 13mg | Selenium: 1µg | Zinc: 1mg
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