LoSo Vegetable Soup

LoSo Vegetable Soup

 Vegetable Soups can have a variety of your favorite vegetables in them, but keeping them low sodium can be a little tricky.

The best way to reduce sodium in your cooking is to use fresh ingredients. If you have to use canned or frozen veggies, look for low sodium options, and rinse them before adding to the pot.



Ingredients and Method

Dice hard vegetables -potatoes, sweet potatoes, carrots, celery, onions, winter squash, green beans, corn, all the colors of bell peppers- place them in the bottom of the slow cooker insert.

1 can of low sodium black beans or low sodium red kidney beans

Cut any meat you're adding into bite-sized bits and add it on top of the vegetables. Stick with fresh meats; processed meats like ham, corned beef and sausage can contain upwards of 1,000 milligrams of sodium per serving.

Season with your favorite fresh or dried herbs.

Add tender vegetables like corn, peas, beans and okra.

Cover with sodium-free bouillon dissolved in water.

 For creamy soups or chowders, stir in a half cup of heavy whipping cream (liquid, not whipped), or 1 cup of half-and-half or evaporated milk, maybe try a little coconut milk if you like the taste of coconut.


Cook on high for 6 to 8 hours (or on low for 10 to 12 hours).

Comments

  1. Marty KnoxFebruary 15, 2018 at 5:17 AM

    This is close to Marie Michelle's vegetable soup. Summer made this 2 times this month disappeared in no time. Use low sodium veggie or chicken or beef broth but best broth is a cab of V-8 juice (low soduim). So quick. So good.

    ReplyDelete

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