LOW SODIUM VEGETABLE SOUP RECIPE RECIPES
QUICK AND HEALTHY VEGETABLE BEEF SOUP (LOW CARB AND WW ...
Easy, quick and good for you soup. This recipe is actually from a WW website; but for my low carb diet I added some lean ground beef and made some other adaptions. If you are on WW, skip the beef and it's 0 points per serving. If you are watching your sodium intake, use low sodium broth and no added salt tomatoes.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 cup, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium to large pot, heat 1/2 tsp olive oil; brown ground beef, onion and garlic.
- Add broth, tomatoes, veggies and seasonings.
- Bring to a boil; simmer, cover and cook on low for 15 minutes to 30 minutes.
- Discard bay leaf, serve.
Nutrition Facts : Calories 243.8, FatContent 9.7, SaturatedFatContent 4.3, CholesterolContent 35.1, SodiumContent 9681.6, CarbohydrateContent 20.1, FiberContent 2, SugarContent 12.7, ProteinContent 19.6
VEGETABLE SOUP WITH BEER BREAD RECIPE | MYRECIPES
Wanna know what the best thing about this dinner is (besides the fact that it’s highly comforting and delicious)? You likely already have everything you need to make it on hand. An incredibly simple, 4-ingredient savory beer bread is the perfect fluffy and buttery companion to a bowl of vegetable soup. A swirl of store-bought pesto adds touch of bright, fresh flavor, but if you don’t have it on hand, don’t sweat it. You can also top off your bowls of steamy soup with a dollop of sour cream or a handful of fresh herbs—just use what you already have in the kitchen to give the recipe a custom touch.
Provided by Paige Grandjean
Total Time 1 hours 25 minutes
Yield Serves 6 (serving size: about 1 2/3 cups soup, 2 [1/2-in.-thick] bread slices)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Stir together flour, sugar, beer, and 4 tablespoons of the butter until mostly smooth; spoon batter into a lightly greased 9- x 5-inch loaf pan. Drizzle remaining 2 tablespoons butter over batter. Bake in preheated oven until golden brown, 45 to 50 minutes. Cool in pan 5 minutes. Remove bread from pan; transfer to a wire rack to cool at least 20 minutes before cutting into 1/2-inch-thick slices.
- Heat olive oil in a Dutch oven over medium-high. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Stir in garlic and dill; cook until fragrant, about 30 seconds. Add vegetable soup mix, chicken stock, tomatoes, pepper, and, if desired, Parmesan rind. Bring to a simmer; reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Remove Parmesan rind, if used, and divide soup among 6 bowls. Top each with 1 tablespoon pesto; serve with bread.
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QUICK AND HEALTHY VEGETABLE BEEF SOUP (LOW CARB AND WW ...
Easy, quick and good for you soup. This recipe is actually from a WW website; but for my low carb diet I added some lean ground beef and made some other adaptions. If you are on WW, skip the beef and it's 0 points per serving. If you are watching your sodium intake, use low sodium broth and no added salt tomatoes.
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