Discussion Board

Hello everyone,
I am new to mcdougalling and the MWLP. I am trying to keep our salt intake as low as possible. Do you have any suggestions for a vegetable broth especially for soups and stews? As of now I am using WFM's veggie broth and use half water with half broth in my recipes. Still way more sodium than I want but the broth really adds great flavor. Appreciate any suggestions and tips that you might have!
Happy Thanksgiving!
Karen

Rather than buy broth, I buy frozen mirepoix mix (that's onions, carrots and celery chopped up fine) and start any soup, chili or stew by water sautéing a cup of this along with a couple garlic cloves. Adds a depth of flavor without adding sodium. It also adds a nice nutritional boost to whatever I'm making.
Kate

I am very happy with the vegetable broth powder recipe in this thread, though I made it with only half the salt of the original recipe. Other people report making it without added salt, too.

Disclaimer: I'm not 100% familiar with the ins and outs of the MWL program specifically, so you'll have to judge for yourself whether the recipe is useful in that context.

I wanted to share this recipe (I found it on here somewhere a few months back), which doesn't involve saving peelings and so on. (I always end up with a horrible mess somewhere in the back of the fridge!)

Most of veggie broth's contribution to a dish is sodium. Sodium is basically the easiest, cheapest flavor kick! There isn't really a lot of flavor in any kind of broth, and sodium is trying to make up for that in every boullion cube, soup can, etc. So this recipe makes up for the lack of sodium with spices. I use this a lot, and it asts me about 2 months:

Vegetable Seasoning or Broth Mix
Ingredients:
Serves: 40, Yield: 1 cup
• 1/4 cup onion powder
• 1/4 cup dried parsley flakes
• 2 tablespoons salt-free lemon pepper
• 2 tablespoons garlic powder
• 2 tablespoons celery seeds
• 2 teaspoons sage
• 2 teaspoons marjoram
• 2 teaspoons thyme
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons pepper
• 2 teaspoons dill weed
• 1 teaspoon summer savory
Directions:
Prep Time: 10 mins
1. 1 Store in tightly covered airtight container (a clean, used bouillon jar works very well).
2. 2 Stir or shake before each use.
3. 3 To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
4. 4 For seasoning: just sprinkle a bit on to vegetables while cooking.

Wow, some good suggestions! Hope that I can make one of them work for us!
Many thanks!
Karen

I keep a empty soy milk carton in freezer. 3 sides of top cut. Freeze left over veggies,peel, skins from potatoes,sweet potatoes,ends of asparagus ,onion outer white layer,etc. Place in large stew pan cover with water and simmer for about an hour. Strain. refrigerate or freeze . Works well. I will be trying Frozveg's mix as I don't always have the other available especially in the summer when it to hot for soups that make stock.

Thanks veggielou that's another good idea for me to try out!