Low-sodium Vegetable Broth

Low-sodium vegetable broth is a clear, savory liquid made by simmering vegetables, herbs, and aromatics in water and straining. It tastes light and herbal with clean, gentle salinity, and the steam hints of celery and bay. Cooks use it to simmer soups, cook grains, deglaze pans, and braise vegetables; it is sold in cartons, cans, aseptic boxes, or as concentrates.\n\nPlant-based broths developed alongside meat stocks in European and Asian kitchens as simmered aromatics flavored soups and porridges. Industrial canning and aseptic packaging popularized shelf-stable vegetable broth in the 20th century, spreading its use worldwide.