This low sodium vegetable soup recipe is a hearty lunch or dinner loaded with veggies, egg noodles, and a flavorful low salt broth. A healthy lunch, perfect to batch cook or meal prep and enjoy all week.
Cook egg noodles according to package instructions. Drain, toss with 1 tablespoon olive oil, and set noodles aside.
In a large soup pot, heat the remaining tablespoon of olive oil over low heat. Add the onion and garlic and sauté on low for 4 or 5 minutes until vegetables begin to soften.
Add the carrots, celery, no-salt-added diced tomatoes with juice, potatoes, zucchini, Italian seasoning, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
Add spinach and lemon juice to the soup. Cook for an additional 10 minutes.
Taste and adjust seasoning as needed. Drizzle with olive oil before serving and enjoy!
Notes
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*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Keyword low salt vegetable soup, low sodium lunch ideas, low sodium soups, low sodium vegetable soup, low sodium veggie soup, no salt added vegetable soup
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