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. Sauté 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 mg

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 ½" 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

1½ 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’t 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.

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.

Title: NEW ENGLAND CREAMY CLAM CHOWDER Categories: Soups Yield: 6 servings 4 Slices bacon or salt pork 1/2 c Onion, finely chopped 4 md Potatoes, peeled, diced 2 cn Minced clams with liquid -(6 oz. each) 1 c Bottled clam juice 1 c Half-and-half Salt (to taste) Pepper (to taste) 1/2 c Whipping cream (optional) 2 tb Parsley, finely chopped 1. In a large heavy saucepan or skillet, saute bacon or pork until brown and crisp. Drain on paper towels. Dice or crumble. 2. In same skillet saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour. 3. Add clam juice from cans and from bottle. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. 4. Add half-and-half and season to taste with salt and pepper. 5. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced pork or bacon. Serve immediately. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa... Creamy Clam Chowder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Potatoes -- Cut Into 1″ Cubes -- (about 4 medium) 1/4 Cup chopped shallots -- (about 2 large) 1 Can chicken broth -- (14-1/2-ounce) 1 Clove garlic -- finely chopped 3 Cups low-fat milk 1/4 Teaspoon pepper 2 Cans minced clams -- undrained -- (6-1/2-ounce) 3 Slices turkey bacon -- cooked and crumbled 2 Tablespoons chopped fresh chives Cracked fresh pepper Heat potatoes, shallots, broth and garlic to boiling in Dutch oven; reduce heat to low. Cover and simmer about 12 minutes or until potatoes are very tender. Cool slightly. Place half of the potato mixture in blender. Cover and blend about 15 seconds or until smooth. Stir back into potato mixture in Dutch oven. Stir in milk, 1/4 teaspoon pepper, the clams and bacon. Heat over medium heat, stirring frequently, until hot. Sprinkle with chives. Serve with cracked fresh pepper. 6 servings aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa... Title: FAST AND FIT CLAM CHOWDER Categories: Soups Yield: 4 servings 1 tb Butter or margarine 1 c Chopped leeks or onions 1 c Diced bell peppers -- (red and/or green) 2 cn Chopped clams in clam juice -- (6 1/2 ounces each) 2 lb (6 medium) potatoes -- cut into 1/2-inch cubes 14 1/2 oz Reduced-sodium chicken broth 2 ts Dried thyme 1 c Lowfat milk 10 oz Frozen whole kernel corn -- thawed and drained 1/8 ts Cayenne pepper Salt and pepper, to taste Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes. With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad; Frozen Yogurt Nutritional Information Per Serving (without optional toppings): 370 calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g carbohydrate; 5 g fiber; 19 g protein. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa...

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