Spring Vegetable Soup

Portions:
5

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1 cup fresh green beans
  • 3/4 cup celery
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup mushrooms
  • 1/2 cup frozen corn
  • 1 medium Roma tomato
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt

Preparation

  1. Remove tips and strings from the green beans and cut into 2-inch pieces. Dice the celery, onion, carrots, mushrooms and tomato.
  2. In a large pot heat the olive oil and sauté the celery and onion until tender.
  3. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 45 to 60 minutes.

Helpful hints

  • If desired add 1/4 to 1/2 cup of couscous or other small pasta to soup during the last 20 minutes of cooking.
  • 1/4 teaspoon salt is included in the nutrient analysis, but is optional.
  • Adjust the oregano and garlic powder to taste.

Nutrients per serving

Calories 114

Protein 2 g

Carbohydrates 13 g

Fat 6 g

Cholesterol 0 mg

Sodium 262 mg

Potassium 400 mg

Phosphorus 108 mg

Calcium 48 mg

Fiber 3.4 g

Renal and renal diabetic food choices

  • 2 vegetable, medium potassium
  • 1 fat

Carbohydrate choices

1

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