Best 2 Low Cost Low Salt Low Fat Vegetable Broth Recipes
Vegetable broth is a staple in many pantries, but store-bought options are often loaded with salt, fat, and preservatives. Making your own vegetable broth is easy and affordable, and you can control the ingredients to make sure it's healthy and flavorful. This article provides three low-cost, low-salt, and low-fat vegetable broth recipes that are packed with flavor. The first recipe is a basic vegetable broth made with carrots, celery, onions, garlic, and herbs. The second recipe is a more flavorful broth made with roasted vegetables, and the third recipe is a quick and easy broth made with frozen vegetables. All three recipes are easy to follow and can be made in under an hour. So next time you need vegetable broth, skip the store-bought stuff and make your own instead. Your taste buds and your wallet will thank you!
Check out the recipes below so you can choose the best recipe for yourself!
LOW-FAT VEGGIE SOUP
A quick and easy low-fat soup you can make with leftovers on a busy day.
Provided by MORWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
- Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 18.7 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 521.2 mg, Sugar 5.9 g
LOW COST, LOW SALT, LOW FAT VEGETABLE BROTH
I put all my vegetable peelings, onion skins, a few egg shells (for calcium) and other edible waste in a 3 qt zip lock bag that I keep in the freezer. When it is full I use it to make stock. (Knowing this, I wash dirt off items before peeling.) Yield is approximate. Time is for stove or crock pot - pressure cooker only takes an hour.
Provided by Jean 7
Categories Stocks
Time 10h5m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- Cooking options: Pressure cooker, stock pot or crock pot.
- Pressure Cooker: Put all ingredients in pot. Add water to 3/4 full. Cook at 15 lb pressure for 1/2 hour or so.
- Let cool to reduce pressure.
- Pot: Add water to cover, simmer (very low) on stove for 10 hours or so.
- Crock Pot: Put everything in 6 qt crock pot. Add water to 3/4 full. Cook on low for 10 hours or so.
- The times are approximate though I like to cook it for a minimum of 8 hours unless using the pressure cooker.
- Strain: Line a colander with a clean loosely woven dish cloth and place another colander on top. (The cloth will be sandwiched between the two colanders.) Strain broth, discard the 'mash' - it has no nutrients left!
- Use in recipes calling for broth - I find that the pressure cooker broth is very concentrated and I often dilute it when I use it. Taste yours to see.
- As this broth is salt free, you will have to add salt to taste. I do not add herbs because the long cooking pretty much destroys the flavor. I add them when using the broth to suit the dish I am making, as this is more economical. Because of this, the broth may not taste that great but it will taste just fine used in cooking and for soups.
- The yield is approximate.
- Ideas:.
- Add the bottom of that celery bunch that you usually throw away. Don't forget mushroom peelings. Toss in that lettuce that didn't make it to the salad. Add that nearly empty jar of salsa for flavor. You get the idea. I sometimes include the peel of an orange or lemon - but only one as otherwise the broth is too bitter.
- I used to toss in small amounts of cabbage, broccoli or cauliflower leftovers and get away with it but stopped after one batch was dominated by a bitter cabbage flavour.
Tips:
- Use a variety of vegetables. The more vegetables you use, the more flavorful your broth will be. Some good options include carrots, celery, onions, garlic, leeks, and turnips.
- Roast your vegetables before simmering them. Roasting the vegetables will add a deep, caramelized flavor to your broth.
- Use a slow cooker to make your broth. A slow cooker is a great way to make broth because it allows the vegetables to simmer for a long time, which extracts all of their flavor.
- Add herbs and spices to your broth. Herbs and spices can add a lot of flavor to your broth. Some good options include bay leaves, thyme, rosemary, oregano, and peppercorns.
- Strain your broth before using it. Straining your broth will remove any solids, such as vegetable pieces or herbs. This will give you a clear, flavorful broth that can be used in a variety of recipes.
Conclusion:
Making your own vegetable broth is a great way to save money, reduce your salt and fat intake, and improve the flavor of your food. With a little planning and effort, you can easily make a delicious, healthy vegetable broth that can be used in a variety of recipes. So next time you're looking for a healthy and flavorful way to add flavor to your food, try making your own vegetable broth.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
