Herb-Infused Low-Sodium Vegetable Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A clear, aromatic broth simmered gently to highlight fresh vegetable flavors with minimal salt, perfect for cleansing the palate or as a base for light meals. This international-inspired soups (low-sodium) ready in about 60 minutes pairs low-sodium vegetable broth, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 International cuisine 50 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 4 cups low-sodium vegetable broth, 2 diced medium carrots, 2 diced celery stalks, 1 diced medium onion, and 3 minced garlic cloves. Bring to a gentle simmer over medium-low heat, then reduce heat to low and cover.
  2. Step 2: Add 1 tsp fresh thyme, 2 tbsp chopped fresh parsley, 1 bay leaf, and 1 tsp lemon zest. Simmer uncovered for 35-40 minutes, stirring occasionally, until vegetables are tender and flavors meld.
  3. Step 3: Remove bay leaf and strain broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in 1/4 tsp salt only if needed (taste first) — the broth should taste subtly sweet with no saltiness.

Frequently asked questions

How long does Herb-Infused Low-Sodium Vegetable Broth take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Low-Sodium Vegetable Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep low-sodium vegetable broth from drying out.

Can I substitute ingredients in Herb-Infused Low-Sodium Vegetable Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Low-Sodium Vegetable Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Infused Low-Sodium Vegetable Broth low-sodium?

Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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