Simple Vegetable Soup with Carrots, Celery, Potato, Corn and Low Sodium Broth
- Servings Per Recipe: 8
- 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
IntroductionSimple vegetable soup with pre-made broth. Quick prep and cook time. Great for a cold night :) Simple vegetable soup with pre-made broth. Quick prep and cook time. Great for a cold night :)
2 32oz. packages Organic Low Sodium Vegetable Broth
4 large carrots, sliced into thin slices
5 small red potatoes, roughly diced
1 Celery heart, chopped
About 1/4 of a small white onion, sliced
1 Can of sweet yellow corn
1 Tablespoon Olive Oil
Salt & Pepper
Poultry spices - fresh rosemary, sage & thyme (whole on branch/stalk)
I understand the irony of buying low sodium broth and then adding salt, but I like to start with less salt and then decide how much I want to eat. The broth is pretty flavorless without salt so be mindful of this and if sodium is not a concern, go for the full flavor!
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
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- by: BUTSERIOUSLY