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Making Your Own Low Sodium Vegetable Broth

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Since I cook fresh vegetables at least once a day now, I save all the ends and tops in a container in the fridge. Every couple of days I boil them to make my own vegetable broth.

- Submitted by SHUTRBUG1 3/29/2010 in Cooking | 3 Comments

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vegetables

I like to cook my vegetables like carrots in low sodium broth instead of water because it gives it a better taste.
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- Submitted by AMYISSUCCEEDING 3/29/2010 | 2 Comments | View Secret

VEGGIES WITH FLAVOR

INSTEAD OF STIRFRYING VEGGIES WITH OIL,I USE LOW SODIUM CHICKEN BROTH...YUM

- Submitted by SUECHRIS50 3/29/2010 | 1 Comments | View Secret

Control sodium by making your own veggie broth

I save vegetable trimmings (the peels of potatoes, the ends of carrots and zucchini, the stems of parsley), and when I have enough, I put them in a stock pot, cover them with water and simmer for about an hour. The result? Vegetable broth with no sodium, made from the things I would normally throw out. It tastes great in soups or when making rice/pasta, and helps me keep my sodium intake low. Best of all, it's free!

- Submitted by TURTLERASKIN 3/29/2010 | 4 Comments | View Secret

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