Secrets of Success

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!

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Member Comments

  • How much is enough? I've tried vegetable stock several times with disappointing results... - by GREBJACK
  • This is a fabulous solution to high-sodium vegetable stocks. Thank you for sharing. - by RUBYTWOSDAY
    never thought of this. emoticon - by HAILEYSMEMAW
  • I make my own chicken stock, never thought of making my own veggie stock. Thanks for sharing. - by CRAZYDOGLADYBO

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