Simple Vegetable Soup with Carrots, Celery, Potato, Corn and Low Sodium Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 32oz. packages Organic Low Sodium Vegetable Broth4 large carrots, sliced into thin slices 5 small red potatoes, roughly diced1 Celery heart, choppedAbout 1/4 of a small white onion, sliced1 Can of sweet yellow corn1 Tablespoon Olive OilSalt & PepperPoultry spices - fresh rosemary, sage & thyme (whole on branch/stalk)Ground Marjoram
Saute the onions in the olive oil over medium heat.
Add the vegetable broth
Bring to a rolling boil and add all chopped vegetables.
Cook for about 10 min and then liberally add salt and pepper to taste.
Throw your fresh herbs (on the stalk/branch) of Rosemary, Sage and Thyme on top of the soup, cover and let boil for about 30 minutes.
Check to see if carrots and potatoes are tender. If so, remove herbs, add a dash of ground marjoram, and taste to check on whether you need to add salt and pepper.
Let boil for another few minutes and serve!
Serving Size: Makes 8 Servings
Add the vegetable broth
Bring to a rolling boil and add all chopped vegetables.
Cook for about 10 min and then liberally add salt and pepper to taste.
Throw your fresh herbs (on the stalk/branch) of Rosemary, Sage and Thyme on top of the soup, cover and let boil for about 30 minutes.
Check to see if carrots and potatoes are tender. If so, remove herbs, add a dash of ground marjoram, and taste to check on whether you need to add salt and pepper.
Let boil for another few minutes and serve!
Serving Size: Makes 8 Servings
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 261.2 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 4.3 g
- Protein: 4.2 g
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