Low sodium soup base?
- Thread starter iamfire1
- Start date
HerbOx makes a low sodium chicken or beef bouillion... they might make vegetable too...
you can also make your own pretty easily and keep it in the freezer... ( i will often store it in ice cube trays - then when frozen store them in a freezer bag for when i only need a bit of stock
When you make your own - you can reduce it so that it's super thick and then add it with water when you do need it
you can also make your own pretty easily and keep it in the freezer... ( i will often store it in ice cube trays - then when frozen store them in a freezer bag for when i only need a bit of stock
When you make your own - you can reduce it so that it's super thick and then add it with water when you do need it
I don't know if it is a low sodium recipe but maybe it can help
Diabetic Black Bean Soup
Ingredients:
1 15-ounce can black beans, undrained
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp ground cumin
2 fresh tomatoes, seeded and chopped
2 tbsp chopped fresh cilantro
salt and pepper to taste
Directions:
Combine beans, onion, garlic, cumin, and tomatoes in large saucepan. Cook 15 to 20 minutes over medium heat until onion is tender. Stir occasionally, and add water as needed to prevent sticking. Remove from heat. Cool. Puree half of soup in blender or food processor until smooth, and return it to saucepan. If soup is too thick, add water to desired consistency. Reheat soup. Sprinkle with cilantro, salt, and pepper just before serving.
Makes 4 Servings.
Dietary Exchanges: 1 Starch
Nutrients Per Serving:
92 Calories
4 g Protein
11 g Carbohydrates
1 g Fat
67 mg Sodium (no salt added)
0 mg Cholesterol
I hope that it may help and you if you like it, you may get some if you need..
Diabetic Black Bean Soup
Ingredients:
1 15-ounce can black beans, undrained
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp ground cumin
2 fresh tomatoes, seeded and chopped
2 tbsp chopped fresh cilantro
salt and pepper to taste
Directions:
Combine beans, onion, garlic, cumin, and tomatoes in large saucepan. Cook 15 to 20 minutes over medium heat until onion is tender. Stir occasionally, and add water as needed to prevent sticking. Remove from heat. Cool. Puree half of soup in blender or food processor until smooth, and return it to saucepan. If soup is too thick, add water to desired consistency. Reheat soup. Sprinkle with cilantro, salt, and pepper just before serving.
Makes 4 Servings.
Dietary Exchanges: 1 Starch
Nutrients Per Serving:
92 Calories
4 g Protein
11 g Carbohydrates
1 g Fat
67 mg Sodium (no salt added)
0 mg Cholesterol
I hope that it may help and you if you like it, you may get some if you need..