Low Sodium Classic Vegetable Broth Soup

Elevate your soup game with this Low Sodium Classic Vegetable Broth Soup, a wholesome recipe bursting with garden-fresh flavor and perfectly suited for those mindful of their sodium intake. This recipe combines an array of vibrant vegetables—like zucchini, carrots, celery, and tomatoes—with aromatic herbs such as thyme, parsley, and bay leaf, creating a rich, comforting broth entirely from scratch. A splash of low-sodium soy sauce and a hint of lemon juice at the end add a subtle depth and brightness to the soup without overpowering its natural flavors. Perfectly balanced and nutrient-packed, this soup is ready in just over an hour and makes a hearty, low-sodium meal for up to six servings. Whether enjoyed as a light lunch or a warming dinner, this classic vegetable broth soup pairs beautifully with crusty whole-grain bread or a fresh side salad. It's the ultimate easy, healthy, and flavorful option for any day of the week!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 large potato, peeled and diced
• 1 zucchini, sliced
• 2 fresh tomatoes, diced
• 1 bay leaf
• 3 fresh thyme sprigs
• 1 cup fresh parsley, chopped
• 0.5 teaspoon black pepper, ground
• 8 cups water
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large stockpot over medium heat.

Step 2

Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring often, until the vegetables are softened.

Step 3

Stir in the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.

Step 4

Add the diced potato, zucchini slices, and diced tomatoes to the pot. Stir to combine the ingredients.

Step 5

Add the bay leaf, thyme sprigs, chopped parsley, and ground black pepper to the pot.

Step 6

Pour in the 8 cups of water and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and let the soup simmer uncovered for about 45 minutes.

Step 8

After 45 minutes, check the vegetables for tenderness. They should be soft and cooked through.

Step 9

Remove the bay leaf and thyme sprigs from the soup.

Step 10

Stir in the low-sodium soy sauce and lemon juice for added flavor.

Step 11

Taste and adjust seasoning as needed, considering the low sodium requirement.

Step 12

Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(3568.8g)

Amount per serving	% Daily Value*
Calories	896.8

Total Fat 32.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1058.1mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 33.7g	0%
Total Sugars 38.1g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 974.8mg	0%
Iron 21.0mg	0%
Potassium 6386.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 11.6%

Carbs: 58.0%