Organic Low Sodium Vegetable Broth, 32oz

It's a tried and truly simple recipe that has only 70mg of sodium but 100% of everything else.

Having less salt is not necessarily a bad thing where vegetable broth is concerned. You begin to really taste the organic carrots, tomatoes, celery, onions, garlic and leeks. Even the real bay leaf will register on your taste buds. Delicious, low fat and gluten free. What’s not to love?

Use as a low sodium alternative to more hearty soups, pastas, stews and more.

Ingredients: Filtered water, Organic carrots, Organic tomatoes, Organic celery, Organic onions, Organic garlic, Organic leeks, Sea salt, Organic bay leaves, Organic parsley, Organic thyme.

Dairy Free. Vegan. Gluten Free. Wheat Free. Yeast Free. Kosher.

The terminology stock and broth can be confusing, but most good cooks agree stock is better than broth. The US Department of Agriculture, for its purposes, uses the words interchangeably and does not define them as being different. A few culinary schools teach that stocks are made from bones and broth is made from meat, but there is no outside authority to support this definition.

Historically, stocks have been a chef or home-cook extraction of liquid from cooking meat, bones, and vegetables with herbs. Broth was nothing more than a thin soup eaten at the table until companies like Swanson and College Inn presented their commercial broths as an ingredient to be used in cooking. Most broths contain high levels of salt and enhancers like autolyzed yeast. While they have served as time saving fill-ins, none have approached the quality of a true stock.

Whether shopping for stock or broth, best to read the label. The best products generally contain more protein, no artificial ingredients, less sodium, and no bulking agents like wheat.

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