Best 2 Scotts Vegetable Broth With Very Low Sodium Recipes
Packed with nutrients and bursting with flavor, Scott's vegetable broth is a delectable treat for those seeking a healthier alternative to store-bought broths. Made with all-natural ingredients and significantly lower in sodium than its commercial counterparts, this broth is a guilt-free addition to your culinary creations.
Discover a collection of tantalizing recipes that showcase the versatility of Scott's vegetable broth. From hearty soups and savory stews to aromatic stir-fries and flavorful marinades, this broth elevates the taste of every dish it graces. Indulge in the classic Minestrone Soup, where the broth forms the flavorful base for a medley of vegetables, beans, and pasta. Embark on a culinary journey with the aromatic Thai Coconut Curry Soup, where the broth blends harmoniously with coconut milk, lemongrass, and a symphony of spices. Explore the depths of flavor in the rich and comforting Split Pea Soup, where the broth marries perfectly with split peas, carrots, celery, and smoky ham hocks.
Venture into the world of main courses with the succulent Slow Cooker Turkey Breast, where the broth infuses the turkey with moistness and imparts a delightful savory essence. Experience the hearty goodness of the One-Pot Chicken and Rice, where the broth forms the flavorful foundation for tender chicken, fluffy rice, and an array of vegetables. Delight in the savory and satisfying Vegetarian Chili, where the broth brings together a chorus of beans, vegetables, and spices, creating a symphony of flavors.
Elevate your culinary skills with Scott's vegetable broth as your secret ingredient. Its versatility knows no bounds, whether you're crafting delectable soups, hearty main courses, or tantalizing side dishes. Prepare to embark on a culinary adventure that will delight your taste buds and nourish your body with every spoonful.
SCOTT'S VEGETABLE BROTH WITH VERY LOW SODIUM
This vegan broth by trained chef Scott Domery is the tasty base for many no-salt, or lowest-sodium recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". It can be used in place of water in many recipes to add more flavor while holding the line on calories and salt.
Provided by KateL
Categories Clear Soup
Time 9h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients into a stockpot and simmer, partially covered, for 8 hours or overnight. Stir occasionally.
- Skim off any scum that appears. Cook it this way for 45 minutes. (If using a crockpot, cook on LOW for 8-12 hours and skim scum when done.).
- Remove the ingredients from the pot and strain the stock through cheesecloth or a cheesecloth-lined vegetable strainer or sieve. Throw out the solids.
- Simmer the strained stock until it reduces to about 8 cups.
- If making ahead, let cool and store in 2-cup freezer containers to approximate the volume of one can of soup.
Nutrition Facts : Calories 37.1, Fat 0.2, Sodium 36.8, Carbohydrate 8.7, Fiber 2.2, Sugar 4.2, Protein 1.2
HOMEMADE VEGETABLE BROTH / STOCK (LOW SODIUM)
Stop buying those cans of broth; making your own is SO EASY you'll freak. And, about one million times better for you, too. This I make is low-sodium style. I don't like salty broths; if I need to, I'll just add salt to the dish I am making while using the broth. But if you like a salty broth, add more salt than what I put in...
Provided by Monica H
Categories Other Sauces
Time 3h5m
Number Of Ingredients 12
Steps:
- 1. Wash veggies, rinsing off any dirt. Peel onion, but don't need to peel any of the others. Chop onion into large chunks.
- 2. Roughly chop veggies except for garlic, tomato and jalapeno; don't chop too small, just enough to fit them into the pot. Bell pepper can be cut into 2 or 3 chunks. Add jalapeno whole. Don't peel the carrots. Add all to stock pot with water.
- 3. Chop off ends of garlic. Add to pot, peel and all.
- 4. Add salt and soy sauce. (You can add any other vegetable you have on hand; I added fennel, green onions and cherry tomatoes because I had a lot left over. The beauty of broth making is that you can utilize all your leftover veggies into it).
- 5. Cover and simmer for about 2 - 3 hours, until veggies are tender and broth is flavorful.
- 6. Turn off heat, move pot away from burner, leave covered, and let cool for about 30 minutes.
- 7. Strain away the vegetables, leaving a clean broth behind.
Tips:
- Use fresh, flavorful vegetables. The fresher the vegetables, the more flavorful the broth will be. If possible, use organic vegetables to avoid pesticides and herbicides.
- Roast the vegetables before simmering them. Roasting the vegetables will caramelize them and give the broth a richer flavor.
- Use a variety of vegetables. The more variety of vegetables you use, the more complex and flavorful the broth will be. Some good choices include carrots, celery, onions, leeks, parsnips, turnips, and mushrooms.
- Add herbs and spices to taste. Herbs and spices can add a lot of flavor to the broth. Some good choices include bay leaves, thyme, rosemary, sage, garlic, and peppercorns.
- Simmer the broth for at least 30 minutes. The longer you simmer the broth, the more flavor it will develop. You can simmer the broth for up to 2 hours, if desired.
- Strain the broth before using it. Strain the broth through a fine-mesh sieve to remove any solids. You can also use a cheesecloth-lined colander.
Conclusion:
Scott's Vegetable Broth with Very Low Sodium is a delicious and healthy way to add flavor to your favorite dishes. It is easy to make and can be used in a variety of recipes. This broth is also a good source of vitamins and minerals. So next time you need a flavorful and healthy broth, try Scott's Vegetable Broth with Very Low Sodium.
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