Low Sodium Classic Vegetable Broth Soup
Savor the wholesome flavors of this Low Sodium Classic Vegetable Broth Soup, a heartwarming recipe perfect for anyone seeking a nourishing, low-sodium meal option. Brimming with vibrant vegetables like carrots, celery, zucchini, and potatoes, this soup is infused with aromatic herbs such as thyme, parsley, and bay leaf for an extra depth of flavor. The addition of low-sodium soy sauce and a hint of lemon juice brings balance and brightness without compromising on health-conscious seasoning. With just 15 minutes of prep time and an hour of cooking, this simple yet satisfying soup makes six hearty servings, ideal for meal prep or family dinners. Pair it with crusty bread or enjoy it on its own as a comforting, guilt-free option that's easy on sodium and big on taste.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 large potato, peeled and diced
- 1 zucchini, sliced
- 2 fresh tomatoes, diced
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 cup fresh parsley, chopped
- 0.5 teaspoon black pepper, ground
- 8 cups water
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
Add the diced potato, zucchini slices, and diced tomatoes to the pot. Stir to combine the ingredients.
Add the bay leaf, thyme sprigs, chopped parsley, and ground black pepper to the pot.
Pour in the 8 cups of water and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 45 minutes.
After 45 minutes, check the vegetables for tenderness. They should be soft and cooked through.
Remove the bay leaf and thyme sprigs from the soup.
Stir in the low-sodium soy sauce and lemon juice for added flavor.
Taste and adjust seasoning as needed, considering the low sodium requirement.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
