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Thick Vegetable Soup
This recipe was inspired by a thick vegetable soup recipe found on www.food.com that in turn was credited to the "Anne of Green Gables" cookbook. I have modified the ingredients to make it lower in sodium. The use of low sodium ingredients is an effective technique that can do a great job of modifying any recipe to turn it into a low sodium alternative.
3 servings: 221 mg. sodium per serving
1 Tablespoon unsalted butter
1. Place onion and celery in a bowl.
1. Heat butter in a stockpot over medium low heat. Add onion and celery. Cook until tender, about 10 minutes, stirring occasionally.
3. Add broth and tomato paste. Stir to combine. Bring to a boil; reduce heat and simmer, uncovered, until vegetables are tender, about 15 minutes.
4. Puree vegetable mixture in a blender, 1/3 at a time if blender is small. Pour pureed soup into a saucepan. Add milk and half and half. Add beans, if using. Heat through (do not boil milk).
*If you add the beans, increase the sodium content per serving to 236 mg.