I am in need of tasty broth recipes!

maxieellie

So lately I've tried to cut down my sodium as well as all the other dietary changes i'm trying to make and i find myself craving soup/other broths so much more because of their normal high salt content. So what i'm looking for are some delicious broth recipes that are low sodium but have plenty other spices to make up for it. Any feedback at all would be excellent and super helpful! I've finally reached that weight where I know it's time for a major change!

Up12cycler

Good Morning,
I have just finished writing a compilaton of plant-based and vegan recipes and noticed your request. I have used My Fitness Pal for a while now and really like how it keeps me in line with calories. In this version of my vegetable broth, I use Kombu, seaweed and Bragg's Liquid Aminos in place of any other added salt like pink salt or sea salt. It really has a good flavor and I use it to start the saute part of most of my stir frys and soups instead of oil. Check out my website and let me know how you like it.

Low or No Sodium Vegetable Broth
Yield = How many cups of filtered water you use-A regular size stock pot will hold 8-10 cups of liquid.

From: Upcycled Plant-Based and Vegan Recipes for Real People-A Recipe Compilation By Jeanne Schultz, M.Ed. www.upcyclingcreations.com

Important Note: I do not use anything but organic vegetables, spices or herbs in my vegetable broth. I feel it is very important not to because of pesticide residues. Please check the Environmental Working Group’s recommendations ewg.org, or one like it, for information on this topic.

INGREDIENTS:
One to two whole organic onions cut into fourths
6-8 whole organic garlic cloves, skin and smash individual cloves
(Set aside in a closed container for 8-10 minutes before using-don’t put root parts in broth.)
3 tablespoons dried organic ground Italian spice mix
4 stalks organic celery, chopped into large chunks
4 carrots, organic, chopped into large chunks
Three inch chunk of Kombu (optional if you are on a restricted sodium diet)
½ cup organic liquid aminos

Approximately 6-8 cups, organic only-any mix of the following:
Kale Dandelion Greens Mushrooms
Swiss Chard Parsley Broccoli
Beet Greens Tomatoes Cauliflower
Radish Greens Spinach Red, Yellow, Green Peppers
Mustard Greens Asparagus
Fresh herbs or frozen herbs-don’t use more than about a cup

DIRECTIONS:
Note: New research is indicating that after you smash the garlic, which releases a chemical called allicin, that it needs to rest for about 10 minutes before using to get the full nutritional benefit. Any chopped garlic needs to be stored in an airtight container and be used within two days. I use garlic to flavor many of my dishes and I use it in the first step of cooking which is great for imparting flavor into foods, but the heat reduces some of the chemical compounds considered to be healthy. Consider also putting smashed and chopped garlic in your recipes toward the end of cooking as well. In fact, onions, leeks and garlic are all from the Allium family of vegetables, which provide a whole host of beneficial nutrients. Learn to use these in your cooking because of the benefits.

The first seven ingredients always go into my homemade vegetable broth. The rest is kind of up to what has been thrown into the freezer over the last couple of weeks to keep it from going bad or from the parts of the vegetables that I don’t normally use in my recipes or ones that are a little spotty. For example, the stalk parts of the broccoli and cauliflower always go in the freezer after shopping day. I always wash every part of the vegetables and completely cut off the root sections and compost those.


To crack open whole garlic, turn upside down on counter or cutting board and press firmly with your hand. Turn back over and peel cloves apart. To get the skin off garlic easily, place clove on cutting board and smash with side of a chef’s knife taking care not to cut yourself. This can be done with a gentle but firm downward motion.

Place all veggies, spices and herbs in a large stock pot large enough to hold 8-10 cups of liquid. I always use fresh filtered water for this step. In fact, anything I use water for in cooking gets filtered water. I mix all the ingredients as well as I can, then raise temperature to a low boil, then reduce to simmer for about an hour, stirring frequently. When the vegetables begin to look mushy, take the pot off the burner and let cool a little.

Using another large stock pot and a large fine mesh strainer, I carefully spoon out solids into a container for compost. Do not try to pour the cooked vegetables directly into the strainer-it could splash up and burn you. Finally, pour the remaining few ingredients into the strainer. Usually, I do not have to strain the liquid again but I don’t mind a few little pieces of spices. Keeps in refrigerator for about 3-4 days and several months in the freezer. Freeze in portion sizes such as ice cube size, ½ cup, 1 cup and 4 cup sizes.

Acg67

http://the-cooking-of-joy.blogspot.com/2012/12/momofuku-ramen-broth.html

http://www.seriouseats.com/recipes/2012/09/traditional-beef-pho-recipe.html