Low Sodium Vegetable Pasta Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 164.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 386.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 8.0 g
- Protein: 9.6 g
View full nutritional breakdown of Low Sodium Vegetable Pasta Soup calories by ingredient
Number of Servings: 6
Ingredients
-
Great Northern Beans, (low sodium,) 1-1/2 cups
Corn, canned (no salt added) 1 cup
Sliced Carrots,canned, (No added salt), 1 cup
Green Beans, canned (No added salt), 1 cup
Canned diced tomatoes,undrained (no salt added), 1-1/2 cups
Fresh chopped cabbage, 2 cups
One medium onion, chopped
Beef Cooking Stock, (Unsalted), 4 cups
Elbow Macaroni,uncooked, 1/2 cup
Salt, 1/2 tsp
2 teas. Mrs. Dash Garlic & Herb Blend
1 whole bay leaf
1/2 teas. chili powder
1/2 teas. salt
Directions
Drain beans and rinse well and place in large cooking pot.
Add all the vegetables, diced tomatoes with liquid, and beef stock.
Bring to a slow boil, add the seasonings and stir in the macaroni. Continue to simmer until macaroni is tender..about 30 min.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user CANDISSO.
Add all the vegetables, diced tomatoes with liquid, and beef stock.
Bring to a slow boil, add the seasonings and stir in the macaroni. Continue to simmer until macaroni is tender..about 30 min.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user CANDISSO.