Low Sodium Hearty Fideo Soup
Warm up with a comforting bowl of Low Sodium Hearty Fideo Soup, a flavorful and nutritious twist on a classic Latin American favorite. This heart-healthy recipe combines toasted fideo pasta with a medley of fresh vegetables like zucchini, carrots, celery, and red bell pepper, simmered in a rich, aromatic base of salt-free vegetable broth, tomato paste, and low-sodium diced tomatoes. Infused with warming spices like cumin and paprika, this soup delivers bold taste without extra salt. Quick and easy to prepare in just 45 minutes, it’s the perfect low-sodium dinner option that doesn’t compromise on flavor. Garnish with chopped fresh cilantro and a squeeze of tangy lime for a bright, refreshing finish. Serve this wholesome dish on its own or pair it with your favorite crusty bread for a satisfying, nutrient-rich meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 7 ounces Fideo pasta
- 1 medium Onion, finely chopped
- 3 whole Garlic cloves, minced
- 1 cup Carrot, diced
- 2 stalks Celery stalks, diced
- 2 tablespoons Tomato paste
- 6 cups Salt-free vegetable broth
- 1 14.5 ounce can Diced tomatoes, low sodium
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Heat the olive oil in a large pot over medium heat. Add the fideo pasta and cook, stirring frequently, until lightly browned and toasted, about 3-4 minutes.
Remove the toasted fideo from the pot and set aside. In the same pot, add the onion and garlic, and sauté for 3 minutes until the onion is translucent.
Add the carrot and celery to the pot and continue to sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the tomato paste, mixing well, and cook for 2 minutes to enhance its flavor.
Pour in the salt-free vegetable broth and add the diced tomatoes, cumin, paprika, and black pepper. Stir to combine.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes.
Add the zucchini and red bell pepper to the pot, followed by the toasted fideo. Simmer for an additional 8-10 minutes, or until the pasta and vegetables are cooked through.
Stir in the fresh cilantro and adjust seasoning as needed, keeping in mind the low sodium requirement.
Serve hot with lime wedges, allowing each person to add a squeeze of lime to their taste.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 39.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2958 mg | 63% | |
*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.
