Garden Vegetable Soup
Source: University of Northern Iowa, Cedar Falls
Soups can often be high in sodium. This recipe, which has a mix of fresh and frozen vegetables serving as its backbone, was modified to cut down on the salt. “In the past couple of years, we have changed bases,” explains Carol Fletcher, assistant director for residential dining at the University of Northern Iowa, in Cedar Falls. “The new bases are lower in sodium, allergens and MSG. This was a fairly [minor] change, but one we felt was important to help us support healthier diets and our special-diet guests.”
Ingredients
1 cup canned diced tomatoes
Approximately 8 cups water
1/4 cup potatoes, peeled, diced
3 tbsp. chopped green cabbage
1 cup frozen French-style green beans
1/2 cup chopped celery
1/4 tsp. basil
3 tbsp. low-sodium vegetable bouillon
2 tbsp. white rice, uncooked
2 tbsp. chopped peppers
1/2 cup chopped onion
1/2 cup frozen corn
1/2 cup chopped carrots
1/2 cup frozen green peas
Steps
- Drain tomatoes and reserve juice. Add enough water to juice to equal 8 cups.
- In stockpot, combine all ingredients, except peas. Bring to a boil, cover and simmer until rice and vegetables are tender. Stir in frozen peas and simmer 5 more minutes.