Soup broth - most broths are heavy in sodium and it can be hard to find any that don't have artificial ingredients.
This is a great time of year to make soup. Here is a whole foods version of soup broth you can make yourself!
1 large carrot (scrubbed and cut into ½ inch slices)
2 large celery stalks (cut into ½ inch slices)
1 medium yellow onion (cut into large pieces)
2 large bay leaves
10 sprigs fresh parsley (left whole)
8 cups of filtered water
Optional ingredients: 4-5 cloves garlic (that have been pressed with the flat side of a knife), ½ tsp sea salt, any stems you have left over from cooking vegetables (e.g., kale, collards, chard, etc.)
- Place vegetables, herbs, and any optional ingredients in a large stockpot filled with cold water.
- Cover pot and bring to a boil. It's important to cover the vegetables with water before heating, so that the nutrients from the vegetables will go into the water.
- When broth boils, reduce heat to low and continue cooking, covered, for 45 minutes to 1 hour. It's important to keep the pot covered during this time so the broth won't evaporate.
- Once it's cooled, strain the broth, and place broth in an airtight container, storing it in either the refrigerator (where it will keep for several days) or freezer (where it will keep for several months). Discard the cooked vegetables and other remaining ingredients.
If you want to make chicken broth, add two to three pounds of chicken (cut up into serving pieces) at the beginning of the recipe. Increase the cooking time to two hours.