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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!
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