Low Sodium Vegetable Soup with Chicken Broth
- 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
IntroductionRed Cabbage, onion, green pepper, carrots, tomatoes, mushrooms, chicken broth Red Cabbage, onion, green pepper, carrots, tomatoes, mushrooms, chicken broth
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)
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.
Serving Size: Makes about 5 qts or 10 hearty 2-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JANE160.