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Healthy Vegetable Soup Recipe Low Sodium

Soups are one of the easiest and most nutritious meals to make. This healthy vegetable soup recipe is low in sodium and can be enjoyed by everyone! It's packed with fresh vegetables, a flavorful broth, and a handful of spices to bring out the flavor. This recipe is sure to become a family favorite.

Ingredients

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 2 carrots, diced
5. 2 stalks celery, diced
6. 1 red bell pepper, diced
7. 1 teaspoon dried oregano
8. 1 teaspoon dried basil
9. 1 teaspoon dried thyme
10. 1/2 teaspoon sea salt
11. 1/4 teaspoon black pepper
12. 4 cups low-sodium vegetable broth
13. 1 (14.5 ounce) can diced tomatoes
14. 1 (15 ounce) can kidney beans, drained and rinsed
15. 1 (15 ounce) can garbanzo beans, drained and rinsed
16. 1 cup frozen corn
17. 1/2 cup uncooked quinoa
18. 2 cups fresh spinach

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, celery, and bell pepper and sauté for 5 minutes, stirring occasionally.
3. Add the oregano, basil, thyme, salt, and pepper and stir to combine.
4. Pour in the vegetable broth, diced tomatoes, kidney beans, garbanzo beans, corn, and quinoa. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Add the spinach and stir to combine. Simmer for an additional 5 minutes.
7. Serve hot.


This healthy vegetable soup is a great way to get your daily dose of vegetables. It's low in sodium, so it won't cause your blood pressure to spike. It's also packed with protein and fiber, making it a hearty and satisfying meal. Enjoy this soup as a main course or as a side dish. You can also freeze it for up to 3 months.

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