- 8 cups no-salt chicken broth or vegetable broth
- 1 can low-sodium red kidney beans (including liquid)
- ½ cup green beans (frozen or chopped fresh)
- 1 celery rib chopped small
- ½ cup fresh or frozen peas
- 1 zucchini, cubed
- 1 carrot, thinly sliced
- 1 onion, chopped.
- ½ tsp Mrs Dash Garlic Herb seasoning
- In a large pot, bring broth to boil.
- Add remaining ingredients and return to boil. Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender.
- Season to taste with more Mrs Dash Garlic Herb OR Mrs Dash Original Blend Seasoning if desired.
- Optional: Serve soup sprinkled with Parmesan cheese.
Note that sodium percentages depend on which daily reference you use. The estimated 16 mg of sodium per serving implies that one serving of this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–1% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 2% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
