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Low Sodium Vegetable Stock

Low Sodium Vegetable Stock There are some excellent vegetarian cooking stocks on the market these days, but they are expensive. Here is a way to use the tail end of your crisper in making a delicious, low-sodium stock. Also, put in any dry herbs that are still good, but not going to last much longer or that you have over-bought.

Makes 4-6 cups.


  • 3 tomatoes, chopped
  • 2 onions, roughly chopped
  • 1 head garlic, cut in half crosswise (unpeeled)
  • 1 bunch cilantro, roughly chopped
  • 1 bunch parsley, roughly chopped
  • 2 stalks celery, cut
  • 2 carrots, unpeeled, roughly cut
  • 2 Tbsp dry herbs, mixed
  • 6 c water


  1. Put all the ingredients in a large stock pot and bring to boiling.
  2. Stir well and lower heat. Partially cover. Simmer for 45 minutes.
  3. With a slotted spoon remove most of the vegetables and use them in compost or discard.
  4. Strain the remainder through cheesecloth or a fine wire strainer.
  5. Cool and place in freezer or refrigerator jars. Once refrigerated, use within a week. Freeze up to 3 months.

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