quick vegetable soup

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Quick Vegetable Soup BfG

Stovetop · ~30 min · Serves ~6 · ~1 cup each

Protein 4 g · Fiber 4 g · Calories 90

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Sodium about 350 mg per serving, about 15% of the 2,300 mg daily maximum

Ingredients

  • 1 can (14.5 oz) stewed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 package (10 oz) frozen mixed vegetables
  • 1 can (14 oz) low-sodium beef broth, about 1¾ cups (Pacific Foods Organic Low Sodium, or any low-sodium brand)
  • ½ cup water
  • ⅛ tsp pepper

Directions

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  1. Combine all ingredients in a Dutch oven.
  2. Bring to a boil, then cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Note. Serve with crackers.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.

Adapted from the Body for God Cookbook by Lisa Young.

Per-serving values are approximate and vary with brand, variety, and preparation.