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A warm and comforting bowl of vegetable soup, packed with carrots, celery, potatoes, and green beans. It's seasoned with herbs instead of excess salt, making it a perfect heart-healthy meal.
Sauté the aromatics
Add vegetables and liquids
Simmer the soup
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A warm and comforting bowl of vegetable soup, packed with carrots, celery, potatoes, and green beans. It's seasoned with herbs instead of excess salt, making it a perfect heart-healthy meal.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 200.71 calories per serving with 4.64g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper or side.
Finish and serve
Add a 15-ounce can of rinsed, no-salt-added chickpeas or cannellini beans along with the green beans for a protein boost.
Save time on chopping by using a 16-ounce bag of frozen mixed vegetables instead of fresh carrots, potatoes, and green beans.
For extra greens and nutrients, stir in a few handfuls of fresh spinach or kale at the very end of cooking until just wilted.
Replace potatoes with cauliflower, use low-potassium vegetables like cabbage and bell peppers instead of green beans. Omit the tomatoes and use a splash of red wine vinegar for acidity. Ensure broth is no-salt-added. Final nutrition target: calories <600, protein ≤18g, sodium ≤400mg, potassium ≤500mg, phosphorus ≤350mg per serving.
This recipe is specifically designed to be low in sodium, which is crucial for maintaining healthy blood pressure levels and supporting cardiovascular health.
The diverse range of vegetables provides essential nutrients like Vitamin A from carrots, Vitamin C from tomatoes, and potassium from potatoes.
Vegetables are a great source of fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar.
As a broth-based soup, it contributes to your daily fluid intake while providing wholesome nourishment from plant-based ingredients.
Yes, this soup is very healthy. It's low in sodium and saturated fat, making it excellent for heart health. It's also packed with fiber, vitamins, and minerals from the variety of vegetables.
A two-cup serving of this soup contains approximately 180-220 calories, making it a light yet satisfying meal.
Absolutely. Sauté the onions and garlic on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
It's a complete meal on its own, but pairs wonderfully with a slice of whole-grain bread or a simple side salad.