Soup Vegetable or Chicken Vegetable No Salt Added
Savor the wholesome goodness of our "Soup Vegetable or Chicken Vegetable No Salt Added," a heartwarming and health-conscious recipe that's packed with vibrant vegetables and a medley of aromatic herbs. Perfect for those watching their sodium intake, this customizable soup delivers bold flavors without a pinch of added salt, relying on ingredients like garlic, thyme, and oregano to elevate its taste. Featuring a colorful mix of zucchini, carrots, potatoes, and green beans simmered in rich low-sodium broth, this dish can be made vegetarian or enhanced with tender, shredded chicken for added protein. Ready in under an hour, it's the ideal meal for cozy evenings or meal prep, offering six generous servings of pure comfort. Serve with crusty bread or crackers, and finish with a sprinkle of fresh parsley and a splash of lemon juice for a refreshing touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 15 ounces canned no-salt-added diced tomatoes (with liquid)
- 6 cups low-sodium chicken or vegetable broth
- 2 cups cooked shredded chicken (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add zucchini, potatoes, green beans, canned diced tomatoes (with their liquid), and bay leaves to the pot. Stir to combine.
Pour in the low-sodium chicken or vegetable broth. If using the optional shredded chicken, add it at this stage as well.
Sprinkle in the thyme, oregano, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes and green beans are tender.
Taste and adjust seasoning if necessary. Remember, this is a no-salt-added recipe, so additional herbs or spices can be used to enhance flavor.
Remove the bay leaves. If desired, stir in the chopped parsley and a splash of lemon juice for extra brightness.
Serve hot with your choice of crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 46.5 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 6518 mg | 139% | |
*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.
