Low Sodium Soup Stock

Here’s a simple compliant soup stock recipe to get you started.

Ingredients:

(​use organic ingredients where possible)​

• spring or filtered water​
• 2 onions, finely diced
• 1 leek, finely diced
• 2 stalks celery, finely diced
• 2 medium zucchinis, finely diced
• 3 cups green beans, roughly chopped
• 1 small bunch parsley with stems and leaves, roughly chopped
• 3 tomatoes, finely diced
• 2 cloves garlic, finely diced
• Kombu seaweed (2 or 3 big pieces) * Optional: see below 

 
Method:

1. ​Place all ingredients in a large stock pot. (picture 1: Paderno stock pot with built-in strainer.)
2. Bring to a gentle boil, lower heat and then simmer very gently for 30 minutes, with lid on. 
3. Let cool completely.
4. Strain and use as a broth. If you have a big pot like mine, you’ll get enough broth to make two pots of delicious soup. (Picture 3 is of the strained vegetables in the strainer.)

 
SPECIAL FINISHING:

• ​You can buy seaweed at most health food stores.  It helps to add nutrition and natural sodium to the broth.  It’s optional so don’t worry if you can’t find it.
• After you have strained the broth, you can add 1 Tbs. onion powder, 1 Tbs. garlic powder, 1 tsp. of kelp powder and 1 tsp. dry ginger to enhance the flavor of the broth. (picture 4)

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  Go here to print this recipe:  recipe_low_sodium_soup_stock.docx