Authorchef-Julia.com
DifficultyBeginner

I've never found a commercial vegetable stock/broth or dry seasoning that tastes good to me. Most are too salty or have flavors I don't enjoy. Unlike commercial vegetable stock or seasoning mixes, this recipe does not contain salt, and due to the few ingredients, it just tastes like good, fresh vegetables. Keep it frozen in small portions and you'll always have stock available.

Yields20 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 2 small onions, chopped
 6 carrots, cut into large rounds
 4 celery stalks, cut into large pieces
 3 sprigs fresh thyme
 ½ cup water, if using Instant Pot, 4 cups for stove top method

Directions
1

Instant Pot:
Place all ingredients in the Instant Pot. Cook on High Pressure for 10 minutes. Release the pressure manually. When the pressure has been released, open the pot and remove the thyme sprigs. Using an immersion blender or regular blender, process the ingredients until it becomes a thick and smooth sauce.
Place the concentrated stock into 2 tablespoon containers, such as small portion cups or ice cube trays. Freeze and use 1 cup for every cup of water. For a thinner, less concentrated stock, use 1 cube with 2 cups of water.
Stove Top:
Place all ingredients in a large pot with 4 cups of water. Bring to a boil, then reduce to a simmer. Cook for 1 hour, or until all the vegetables are very soft. Remove the thyme sprig and process the ingredients as above.

Ingredients

Ingredients
 2 small onions, chopped
 6 carrots, cut into large rounds
 4 celery stalks, cut into large pieces
 3 sprigs fresh thyme
 ½ cup water, if using Instant Pot, 4 cups for stove top method

Directions

Directions
1

Instant Pot:
Place all ingredients in the Instant Pot. Cook on High Pressure for 10 minutes. Release the pressure manually. When the pressure has been released, open the pot and remove the thyme sprigs. Using an immersion blender or regular blender, process the ingredients until it becomes a thick and smooth sauce.
Place the concentrated stock into 2 tablespoon containers, such as small portion cups or ice cube trays. Freeze and use 1 cup for every cup of water. For a thinner, less concentrated stock, use 1 cube with 2 cups of water.
Stove Top:
Place all ingredients in a large pot with 4 cups of water. Bring to a boil, then reduce to a simmer. Cook for 1 hour, or until all the vegetables are very soft. Remove the thyme sprig and process the ingredients as above.

Homemade No Sodium Vegetable Stock
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