Salt Free Vegetable Broth

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Salt Free Vegetable Broth

Jill Dalton
Need a Salt Free Vegetable Broth? You can officially stop searching the grocery store shelves for it and make it yourself!
Save all those nutritious veggies scraps in freezer containers so that when you have enough you can make this wonderful salt free, nutritious veggie broth recipe.
4.50 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Sauce
Cuisine American
Servings 4
Calories 1211 kcal



  • 2 gallon vegetable scraps
  • 12 cups water


  • Place frozen veggie scraps in a large soup pan.
  • Pour in water
  • Cook on medium high for 30-40 minutes
  • Strain into a large bowl and let cool
  • Distribute into freezer containers
  • Freeze for later use


Calories: 1211kcalCarbohydrates: 255gProtein: 63gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 925mgPotassium: 4013mgFiber: 76gVitamin A: 96112IUVitamin C: 197mgCalcium: 494mgIron: 18mg

7 thoughts on “Salt Free Vegetable Broth”

  1. Hi, Can you name all of the veggie scraps that you put in your veggie soup? I would need a list please. Some say not to use broccoli or stems as it would make a bad taste in the broth. Thank you Ann

    1. I don’t really keep track. I just use whatever scraps that I have thrown into the freezer bag. Usually onion, potato, sweet potato, beets, celery, carrots, garlic

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