Low Salt Veggie Soup With Beef Broth Recipe

Name: Low Salt Veggie Soup With Beef Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup frozen peas; ½ cup frozen corn; ¼ cup frozen cauliflower; 1 tablespoon minced garlic clove; 1 teaspoon bell's seasoning; ¼ teaspoon paprika; ¼ teaspoon ground ginger; ¼ teaspoon ground pepper; 1 teaspoon dehydrated onion; ¼ teaspoon sage; 2 bay leaves; ½ cup water; 1 (14 1/2 ounce) can low sodium beef broth; 1 tablespoon Worcestershire sauce

Servings: persons

½ cup frozen peas
½ cup frozen corn
¼ cup frozen cauliflower
1 tablespoon minced garlic clove
1 teaspoon bell's seasoning
¼ teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon ground pepper
1 teaspoon dehydrated onion
¼ teaspoon sage
2 bay leaves
½ cup water
1 (14 1/2 ounce) can low sodium beef broth
1 tablespoon Worcestershire sauce

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.
3
Pour in the water and swirl it around the bottom.
4
Add Garlic, Bell's Seasoning, Paprika, Ginger, Pepper, Onion, Sage, and Bay Leaves.
5
Mix well with Vegetables.
6
Put on high heat without cover until the water begins to boil.
7
Then put cover on and turn heat down to med-low.
8
Cook until the cauliflower is soft enough to break apart with a fork.
9
(The water will be low, the veggies are being steamed.If the water runs out then - add hot, preferably boiling water)
10
Take of the heat temporarily and break the Cauliflower into smaller pieces.
11
Turn up heat to Medium.
12
Add the beef broth and Worcestershire Sauce.
13
When the soup begins to boil again, let it boil for 2-3 more minutes.
14
Add any further seasonings to your taste.
15
Ready to serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup frozen peas, ½ cup frozen corn, ¼ cup frozen cauliflower, 1 tablespoon minced garlic clove, and more.

Yes, Low Salt Veggie Soup With Beef Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Salt Veggie Soup With Beef Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions