Low Sodium Hearty Vegetable Soup

Warm up with a bowl of Low Sodium Hearty Vegetable Soup, a nourishing and flavorful dish that’s both heart-healthy and satisfying. Packed with vibrant vegetables like zucchini, kale, and bell peppers, this soup is gently simmered in a savory low sodium vegetable broth infused with aromatic herbs like thyme and basil. A splash of fresh lemon juice at the end brightens the flavors, while the absence of added salt makes this dish perfect for those watching their sodium intake. Ready in just 45 minutes, it’s a wholesome, nutrient-dense option for lunch or dinner. Serve it with crusty whole-grain bread or as a light starter for a complete, guilt-free meal. Whether you’re looking for a cozy weeknight dinner or prepping for a meal plan, this low sodium vegetable soup is a must-try!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 medium zucchini, chopped
• 1 medium red bell pepper, chopped
• 1 cup green beans, chopped
• 6 cups low sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 2 cups kale, chopped
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoon ground black pepper
• 1 tablespoon lemon juice

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the chopped carrots and celery, and sauté for 3-4 minutes.

Step 5

Stir in the chopped zucchini, red bell pepper, and green beans. Cook for an additional 3 minutes.

Step 6

Pour in the low sodium vegetable broth and add the can of diced tomatoes with their juices.

Step 7

Sprinkle in the dried thyme, dried basil, and add the bay leaf.

Step 8

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes until all vegetables are tender.

Step 9

Add the chopped kale to the pot and cook for another 5 minutes until the kale is wilted.

Step 10

Stir in the chopped fresh parsley and ground black pepper.

Step 11

Remove the bay leaf and add the lemon juice before serving.

Step 12

Taste and adjust seasoning as desired. Serve hot.

Nutrition Facts

Serving size	(3081.7g)

Amount per serving	% Daily Value*
Calories	817.0

Total Fat 33.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1312.2mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 30.8g	0%
Total Sugars 50.6g
Protein 30.1g	0%

Vitamin D 0IU	0%
Calcium 808.8mg	0%
Iron 14.9mg	0%
Potassium 5723.2mg	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: 34.1%

Protein: 13.6%

Carbs: 52.3%