or 1 cans low-sodium vegetable broth
Low in calories and fat with minimal sodium in low-sodium formulations; typically provides modest amounts of vitamins and minerals derived from vegetables, though nutritional content varies by brand and formulation.
About
Vegetable broth is a flavorful liquid base made by simmering vegetables, aromatics, and seasonings in water. Typically composed of onions, carrots, celery, and herbs such as bay leaf and thyme, it is strained to produce a clear or light-colored broth. Low-sodium versions are formulated to contain reduced salt content, making them suitable for dietary-restricted cooking while maintaining flavor through vegetable extracts, natural seasonings, and vegetable concentrates. The liquid ranges from pale golden to amber in color depending on vegetable composition and cooking time.
Vegetable broth differs from vegetable stock primarily in cooking time and ingredient intensity; broths are typically simmered 30-45 minutes with lighter vegetables, while stocks may use more robust ingredients and longer cooking periods. Commercial versions in shelf-stable canned or boxed formats are preserved through thermal processing and often contain added ingredients for flavor stability and shelf life.
Culinary Uses
Vegetable broth serves as a foundational ingredient in soups, stews, risottos, and grain pilafs, providing umami depth without meat. It is used to deglaze pans, cook grains, and thin sauces where a neutral, vegetable-forward flavor is desired. Low-sodium variants are particularly valuable in dishes where salt content must be controlled or layered carefully, allowing cooks to season to taste. Common applications include minestrone, vegetable bisques, Asian noodle soups, and as a braising liquid for vegetables and legumes. It also functions as a lighter alternative to chicken or beef broth in vegetarian and health-conscious cooking.