Low Sodium Vegetable Stock

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 40.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.4 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 0.9 g

View full nutritional breakdown of Low Sodium Vegetable Stock calories by ingredient


Because blood pressure. Because blood pressure.
Number of Servings: 8


    1T Olive Oil
    1 medium Onion
    2 stocks Celery, or the butt end
    2 medium Carrots
    4 clove Garlic
    1 large Bell Pepper

    1 tsp Salt
    1/2 tsp White Pepper
    1 tbsp Marjoram, dried

    5Qt Water


Finely mince (or puree) all vegetables. Place in large stock pot with olive oil on medium high heat and sauté until soft (or until they start to release their waters if pureed). Add seasonings about half way through the cooking process.
Add water, reduce heat to medium-low and simmer until reduced by almost half.

Serving Size: 8 - 2C servings

Number of Servings: 8

Recipe submitted by SparkPeople user GOLDDUSTMOMMY.