Vegetarian

Low Sodium Vegetable Pasta Soup is for Soup.

Low Sodium Vegetable Pasta Soup takes 20 minutes to prepare.

Low Sodium Vegetable Pasta Soup takes 30 minutes to cook.

Low Sodium Vegetable Pasta Soup makes 6 servings.

The ingredients for Low Sodium Vegetable Pasta Soup are:

Great Northern Beans, (low sodium,) 1-1/2 cups
Corn, canned (no salt added) 1 cup
Sliced Carrots,canned, (No added salt), 1 cup
Green Beans, canned (No added salt), 1 cup
Canned diced tomatoes,undrained (no salt added), 1-1/2 cups
Fresh chopped cabbage, 2 cups
One medium onion, chopped
Beef Cooking Stock, (Unsalted), 4 cups
Elbow Macaroni,uncooked, 1/2 cup
Salt, 1/2 tsp
2 teas. Mrs. Dash Garlic & Herb Blend
1 whole bay leaf
1/2 teas. chili powder
1/2 teas. salt

Here is how you make Low Sodium Vegetable Pasta Soup:

Drain beans and rinse well and place in large cooking pot.Add all the vegetables, diced tomatoes with liquid, and beef stock.Bring to a slow boil, add the seasonings and stir in the macaroni. Continue to simmer until macaroni is tender..about 30 min.Serving Size: 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user CANDISSO.

The nutritional information for Low Sodium Vegetable Pasta Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.9

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 386.0 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 8.0 g
• Protein: 9.6 g