Low Salt Veggie Soup With Beef Broth |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 3 |
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A low salt soup recipe that uses a can of College Inn fat free and low salt beef broth as the base. It's easy to make and has lots of flavor. All measurements are approximate because it's season to taste. Works with probably any veggies you have such as carrots, green beans, zucchini, broccoli, etc. Bell's Seasoning can normally found in the season section at the grocery store - It is a small bright yellow box with a turkey drawn on the front (the box is always the same) - it's a wonderful mix of herbs that has many uses. Ingredients:
1/2 cup frozen peas |
1/2 cup frozen corn |
1/4 cup frozen cauliflower |
1 tablespoon minced garlic clove |
1 teaspoon bell's seasoning |
1/4 teaspoon paprika |
1/4 teaspoon ground ginger |
1/4 teaspoon ground pepper |
1 teaspoon dehydrated onion |
1/4 teaspoon sage |
2 bay leaves |
1/2 cup water |
1 (14 1/2 ounce) can low sodium beef broth |
1 tablespoon worcestershire sauce |
Directions:
1. take out frozen vegetables ahead of time to let them thaw out a little bit (or use fresh veggies but you will need to soften the veggies a bit as seen in the next step).
2. Put partially thawed vegetables in a saucepan with a lid. Pour in the water and swirl it around the bottom. Add Garlic, Bell's Seasoning, Paprika, Ginger, Pepper, Onion, Sage, and Bay Leaves. Mix well with Vegetables.
3. Put on high heat without cover until the water begins to boil. Then put cover on and turn heat down to med-low. Cook until the cauliflower is soft enough to break apart with a fork. (The water will be low, the veggies are being steamed.If the water runs out then - add hot, preferably boiling water)
4. Take of the heat temporarily and break the Cauliflower into smaller pieces.
5. Turn up heat to Medium. Add the beef broth and Worcestershire Sauce.
6. When the soup begins to boil again, let it boil for 2-3 more minutes.
7. Add any further seasonings to your taste. Ready to serve.
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