How do you make vegetable bouillon without MSG or excessive salt?

Making your own vegetable bouillon without MSG or excessive salt is easy and gives you complete control over the ingredients. Here's a simple recipe:

Ingredients:

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 4 cloves garlic, minced

* 1 teaspoon dried thyme

* 1/2 teaspoon dried oregano

* 1 bay leaf

* 8 cups water

* 1/2 teaspoon sea salt (or less, to taste)

* Freshly ground black pepper, to taste

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.

2. Add the aromatics: Stir in the garlic, thyme, oregano, and bay leaf. Cook for 1 minute more, until fragrant.

3. Simmer: Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

4. Strain: Remove from heat and let cool slightly. Strain the broth through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.

5. Season: Season the broth with salt and pepper to taste.

Tips and Variations:

* Use fresh herbs: For a more intense flavor, use fresh herbs like parsley, rosemary, or basil instead of dried.

* Add other vegetables: Experiment with other vegetables like mushrooms, zucchini, or parsnips.

* Make it spicy: Add a pinch of red pepper flakes or a jalapeño pepper for some heat.

* Use a slow cooker: For a more flavorful broth, simmer the ingredients in a slow cooker for 6-8 hours on low.

* Freeze: Store the cooled broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

No-Cook Option:

If you're short on time, you can make a quick vegetable broth by simmering water with store-bought vegetable broth concentrate. Choose one with minimal sodium and no added MSG.

Remember, the key to a good bouillon is using fresh, high-quality ingredients. Enjoy your homemade, healthy bouillon!