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Control Sodium By Making Your Own Veggie Broth

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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!

- Submitted by TURTLERASKIN 4/3/2011 in Cooking | 4 Comments
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GREBJACK 4/18/2011 4:16:00 AM

    How much is enough? I've tried vegetable stock several times with disappointing results...
RUBYTWOSDAY 4/7/2011 2:24:00 PM

    This is a fabulous solution to high-sodium vegetable stocks. Thank you for sharing.
HAILEYSMEMAW 4/4/2011 11:41:00 AM

    never thought of this. emoticon
CRAZYDOGLADYBO 4/3/2011 1:13:00 PM

    I make my own chicken stock, never thought of making my own veggie stock. Thanks for sharing.

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