Low Sodium Vegetable Stock

Most store bought sauces are loaded with sodium to help them last on the shelf. Making your own low sodium vegetable stock is so simple, and versatile. Make sure to save all your vegetable scraps and peelings throughout the week. Having mirepoix scraps on hand makes it easy to quickly throw together a vegetable stock whenever you need a boost of flavor in a sauce or chili.

Low sodium vegetable stock recipe

How to Make a Traditional Vegetable Stock

Most store bought sauces are loaded with sodium to help them last on the shelf. Making your own low sodium vegetable stock is so simple, and versatile. Make sure to save all your vegetable scraps and peelings throughout the week. Having mirepoix scraps on hand makes it easy to quickly throw together a vegetable stock whenever you need a boost of flavor in a sauce or chili.
5 from 1 vote
Add to Collection Print Recipe
Low Cal, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Low Sugar
Total Time: 1 hour
Servings: 20 cups

Nutrition

Calories:15 kcal
Carbs:3 g
Sodium 97 mg
Potassium 88 mg
Phosphorus 13 mg
Protein 1 g

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.

Full Nutrition

Nutrition Facts
How to Make a Traditional Vegetable Stock
Amount Per Serving (1 cup)
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 97mg4%
Potassium 88mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1289IU26%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 1mg7%
Vitamin K 31µg30%
Calcium 37mg4%
Copper 1mg50%
Folate 9µg2%
Iron 1mg6%
Manganese 1mg50%
Magnesium 13mg3%
Phosphorus 13mg1%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment

Disclaimer

The information and graphics on www.cukebook.org are for informational purposes only. The content is not a substitute for professional medical advice, diagnosis, and treatment. You should always consult your medical doctor or other qualified healthcare professionals if you have queries regarding your health. Never disregard the advice of a healthcare professional, or delay in seeking it because of something you have read on www.cukebook.org. Do not try to treat a health problem on your own. We participate in affiliate sales to help fund the website. Visit our disclaimer for more information.
Item added to cart.
0 items - $0.00

Attention!

Cukebook is now being operated by its new parent company, Culinary Nutrition for Kidneys Inc. We are in the process of a complete overhaul of our platform, social media channels, email newsletter, and handouts. Along with overhauling the existing platform, we are also introducing an Introduction to Kidney Nutrition Course, meal plans, printouts, and an updated food analyzer. If you have any questions, please don't hesitate to reach out.  

Please add your email address below to receive updates and special launch pricing.