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Low-Salt Vegetable Soup for Kidney Support

Low-Salt Vegetable Soup for Kidney Support

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

  1. Heat olive oil in a large pot over medium heat.
  2. Add garlic, carrots, celery, and zucchini. Sauté for 5 minutes until slightly softened.
  3. Add green beans, cabbage, vegetable broth, and water. Stir well.
  4. Season with black pepper and dried herbs. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
  5. Taste and adjust seasoning with herbs if needed (avoid adding extra salt).
  6. Ladle soup into bowls and serve warm.