FreeKidney Health
Low-Salt Vegetable Soup for Kidney Support
Low-Salt Vegetable Soup for Kidney Support
Servings
4 bowls
Prep
15 min
Cook
30 min
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots — diced
- 1 cup zucchini — diced
- 1/2 cup celery — chopped
- 1 cup green beans — chopped
- 1 cup cabbage — shredded
- 1 cup low-sodium vegetable broth
- 3 cups water
- 1 teaspoon garlic — minced
- 1/4 teaspoon black pepper — to taste
- 1 teaspoon dried herbs — such as thyme, basil, or parsley
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add garlic, carrots, celery, and zucchini. Sauté for 5 minutes until slightly softened.
- 3Add green beans, cabbage, vegetable broth, and water. Stir well.
- 4Season with black pepper and dried herbs. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- 5Taste and adjust seasoning with herbs if needed (avoid adding extra salt).
- 6Ladle soup into bowls and serve warm.