What's a good (not-too-hard) recipe for low sodium vegetable soup?

Low Sodium Vegetable Soup


1 tbsp olive oil


2 garlic cloves, minced


1 medium onion, chopped


1 large carrot, diced


2 celery sticks, sliced


1 large zucchini, diced


1 cup green beans


2 tsp dried Italian herbs


4 cups fat-free, low-sodium chicken or vegetable broth


1 15-ounce can chopped tomatoes, undrained


1 15-ounce can cannellini beans





Heat oil in large Dutch oven or saucepan. Saut茅 garlic, onions, carrots, celery, zucchini and green beans for 5 minutes. Stir in herbs and cook for 1 minute. Add broth, tomatoes and beans. Bring to a boil, then cover and simmer for 20-25 minutes.


Makes 8 cups.


Per cup: Calories 128, Calories from Fat 17, total Fat 2g (sat 0.2g), Cholesterol 0mg, Sodium 226mg, Carbohydrate 21.3g, Fiber 6.1g, Protein 6.4g





Chicken Corn Soup


4 c Low Sodium Chicken Broth


2 c Chicken,Cooked And Chopped


1/2 c Celery,Chopped


1/2 c Carrot,Sliced


12 oz Frozen Corn


1 Onion,Chopped


1 T Parsley


1/4 t Garlic Powder


2 c Water


12 oz Egg Noodles


Place all ingredients in a large kettle and simmer until noodles and corn are tender.


Sodium 97 mgWhat's a good (not-too-hard) recipe for low sodium vegetable soup?
Vegetable Soup





Ingredients:


1/4 cup olive oil


1 yellow onion, diced


1 leek, sliced thinly


1 head of celery, diced


2 cups of carrots, diced


2 cans of diced tomatoes


1 cup of green beans (fresh)


1 1/2 cup of diced potatoes


3 quarts of low sodium vegetable stock or water


1 Tbs minced garlic


1 Tbs dry basil


1 tsp dry parsley


Salt and pepper to taste





Saute the onion, celery, leeks and carrots in olive oil over a medium flame for 2 minutes, add the garlic, basil and parsley and continue to cook for another 3 or 4 minutes. Add the vegetable stock or water, diced tomatoes, diced potatoes and green beans simmer for 30 minutes. Taste and adjust the seasonings with salt and pepper if necessary. Serves between 6 and 8.What's a good (not-too-hard) recipe for low sodium vegetable soup?
Here is a wonderful recipe





Classic Beef Vegetable Soup





Nothing fancy here, just a flavorful soup like your Grandma used to make and Campbell's wishes they could put in a can.





1 1/2 lb Round Steak,Cut In 陆'; Pieces


1 Onion,Coarsely Chopped


2 Celery,Sliced


4 Potatoes,Cubed


4 c Low Sodium Beef Broth


1 c Cabbage,Coarsely Chopped


4 c Frozen Mixed Vegetables


1 cn No Salt Added Tomatoes











Brown meat in a skillet and transfer to slow cooker. Add onion, celery and potatoes. Pour broth over. Cook on low for 8-10 hours. Add cabbage, mixed vegetables and tomatoes. Turn to high and cook until vegetables are done 1/2 hour to and hour.





Yield: 8 Servings
Low Sodium Vegetable Beef Soup


1陆 hours 20 min prep 4-6 servings





1 lb stew meat, cut into smaller chunks


1 medium onion, cut into large chunks


3-4 stalks celery, sliced


1/2-3/4 cup sliced carrots


2 large russet potatoes, peeled and cut into bite sized pieces


1 (16 ounce) can no-salt-added stewed tomatoes


2 garlic cloves, diced fine


1/8-1/4 teaspoon salt


1 teaspoon black pepper


2 tablespoons olive oil


2 cups water





saute garlic in oil in large skillet.


cut meat into smaller chuncks and brown meat


in skillet.


Remove meat,


Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water.


Set aside.


Make gravy:.


On med-low heat add flour to skillet and stir to brown flour but don鈥檛 burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.


Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done. 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.


Add salt and pepper to taste.