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
1/2 cup chopped onion
1/2 cup chopped carrot
1 stalk celery, chopped
1 small red potato, chopped
1/8 cup no salt added frozen peas
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/8 teaspoon salt
1 cup low sodium chicken broth
1 Tablespoon no salt added tomato paste
1 cup milk (1% fat)
1/4 cup half and half
1-1/2 cups canned no salt added navy beans, drained and rinsed (optional)*

Prep. Instructions

1. Place onion and celery in a bowl.
2. Place carrot, potatoes and peas in a separate bowl.
3. Combine pepper, basil, parsley and salt in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat butter in a stockpot over medium low heat. Add onion and celery. Cook until tender, about 10 minutes, stirring occasionally.

2. Add carrot, potatoes and peas. Stir to combine. Add spices. Stir again.

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.

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