Low Sodium Vegetable Soup with Chicken Broth

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,004.0
  • Total Fat: 38.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,092.1 mg
  • Total Carbs: 153.8 g
  • Dietary Fiber: 36.6 g
  • Protein: 33.7 g

View full nutritional breakdown of Low Sodium Vegetable Soup with Chicken Broth calories by ingredient
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Introduction

Red Cabbage, onion, green pepper, carrots, tomatoes, mushrooms, chicken broth Red Cabbage, onion, green pepper, carrots, tomatoes, mushrooms, chicken broth
Number of Servings: 1

Ingredients

    Red Cabbage, onion, green pepper, carrots, tomatoes, mushrooms, chicken broth, bay leaf, pepper or chipotle pepper, olive oil, apple cider vinegar or lemon juice (to replace salt and keep sodium low)

Tips

Very flexible recipe - use veggies that you have on hand. If desired, add chicken or another protein; can also add other herbs. If vegan is desired, use vegetable broth. If prepared in advance and refrigerated, the flavor improves over 24 to 48 hrs. Keeps well and can be frozen.


Directions

Heat olive oil in a large soup pot. Crush garlic and then chop. Chop all raw vegetables. Add all vegetables except canned tomatoes, lightly sauté. Add chicken broth, canned tomatoes and herbs. Simmer to desired texture. Add vinegar. Remove bay leaves before serving.

Serving Size: Makes about 5 qts or 10 hearty 2-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user JANE160.

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