This delicious soup is easy to make; it just takes some chopping. The crushed red pepper flakes make the broth on the hot spicy side. If you prefer mild soup, cut the amount of red pepper flakes in half, or try eliminating them entirely.

6 servings: 128 mg. sodium per serving

2 Tablespoons healthy oil
1 cup chopped zucchini (1-2 inch pieces)
1 cup chopped yellow squash (1/2 inch pieces)
1 cup chopped red bell pepper (1/4 inch pieces)
1 cup chopped yellow bell pepper (1/4 inch pieces)
1 cup chopped carrot (1/4 inch pieces)
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups low sodium chicken broth
3 cups cooked rice, cooked without salt

Prep. Instructions

1. Place chopped zucchini and yellow squash into a bowl.

2. Place chopped bell peppers and carrot into a separate bowl.

3. Combine rosemary, black pepper, salt and pepper flakes in a separate bowl.

4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add bell peppers and carrot. Cook until vegetables are tender, stirring often, about 5 minutes. Add squashes. Cook for 5 more minutes, stirring often.

2. Add rosemary, pepper, salt and pepper flakes. Stir to combine.

3. Add chicken broth. Bring broth to a boil; reduce heat and simmer until vegetables are tender, about 5 minutes.

4. Measure 1/2 cup rice into 6 soup bowls. Add soup to the bowls. Serve.*

*Even if you are not serving 6 people, you can make the full recipe and freeze the soup in portions without the rice. You then have a quick soup available whenever you have leftover rice.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds