Low-Sodium Beef Broth

Even low-sodium varieties of canned beef broth have large amounts of sodium, about 400 mg per cup. This rich broth has hardly any sodium, but it does have lots of flavor.


  • 3 pounds soup bones
  • 1 pound beef shank
  • 4 carrots, cut into 1″ chunks
  • 2 onions, chopped
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 5 cloves garlic, crushed
  • 5 peppercorns
  • 8 cups water
  1. Preheat oven to 400ºF. In large roasting pan, place soup bones, beef shank, carrots, and onions. Drizzle with olive oil and toss to coat. Roast for 2 hours or until bones and vegetables are brown.

  2. Place roasted bones and vegetables along with bay leaves, garlic, and peppercorns in a 5- to 6-quart slow cooker. Pour 1 cup water into roasting pan and scrape up brown bits; add to slow cooker. Then pour remaining water into slow cooker. Cover and cook on low for 8–9 hours.

  3. Strain broth into large bowl; discard solids. Cover broth and refrigerate overnight.

  4. In the morning, remove fat solidified on surface and discard. Pour broth into freezer containers, seal, label, and freeze up to 3 months.

  5. To use, defrost in refrigerator overnight.

Yields 10 cups

Calories: 31.45

Fat: 0.88 grams

Saturated fat: 0.29 grams

Dietary fiber: 0.11 grams

Sodium: 15.65 mg

Cholesterol: 8.85 mg

Making Broth

The secrets to making a rich broth include thoroughly browning the bones and vegetables and also letting the broth simmer a long time. You can also clarify the broth; when the fat has been removed, bring the broth to a boil with the shell of an egg. Simmer for 5 minutes, then strain the broth through several layers of cheesecloth or a coffee strainer.

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