Homemade Low Salt Vegetable Broth

This is a low salt vegetable broth with flavor similar to that from a can but with significantly less sodium content. 

Ingredients: 
2 Quarts of Filtered Water
1/2 Red Onion
4 Medium Carrots
4 Medium Parsnips
5 Stalks of Celery
2 Sprigs of Tarragon
2 Bay Leaves

Sea Salt* 

Preparation: 
Peel and rough chop all vegetables to between 1 - 1 1/2 " pieces. Cut onion in quarters and place all vegetables in the crock pot. Fill with water until vegetables are covered. Lightly salt. Add in bay leaves and tarragon and cook on high for approximately 6 hours covered. Add additional salt (less than 1 tsp) when broth is finished cooking (my crock pot switches to keep warm). 

Serving: 
This is a good base for any kind of soup, can be used for risotto, couscous, quinoa, or as the base for a cheese fondue.  This is extremely low in salt but rich in vegetable flavor and keep in mind that anything added as part of a larger meal will require more salt than if it were from a can.