Basic Low-Sodium Vegan Broth

This fat-free vegan broth is perfect for flavoring your favorite soup or sipping straight from a mug.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 1 medium yellow onion, peeled
  • 3 garlic cloves, peeled
  • 8 oz. mushrooms, scrubbed
  • 3 medium carrots, scrubbed
  • 2 medium stalks celery, scrubbed
  • 2 medium tomatoes
  • 1-inch piece fresh ginger
  • 6 whole peppercorns
  • 2 bay leaves
  • 10 cups water


  • Quarter the onion, garlic cloves, and mushrooms. Slice the carrots, celery, and tomatoes into chunks. Place into a stockpot, along with all the remaining ingredients. Cover pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 30 minutes.
  • Turn off the heat and let the contents steep for another 30 minutes.
  • Pour broth through a fine mesh sieve, discarding the vegetables. Use immediately, store in the refrigerator for up to a week, or freeze.