Low Salt Veggie Soup With Beef Broth

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup frozen cauliflower
• 1 tablespoon minced garlic clove
• 1 teaspoon bell's seasoning
• 1/4 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground pepper
• 1 teaspoon dehydrated onion
• 1/4 teaspoon sage
• 2 bay leaves
• 1/2 cup water
• 1 (14 1/2 ounce) can low sodium beef broth
• 1 tablespoon worcestershire sauce

Recipe

• 1 take out frozen vegetables ahead of time to let them thaw out a little bit (or use fresh veggies but you will need to soften the veggies a bit as seen in the next step).
• 2 put partially thawed vegetables in a saucepan with a lid. pour in the water and swirl it around the bottom. add garlic, bell's seasoning, paprika, ginger, pepper, onion, sage, and bay leaves. mix well with vegetables.
• 3 put on high heat without cover until the water begins to boil. then put cover on and turn heat down to med-low. cook until the cauliflower is soft enough to break apart with a fork. (the water will be low, the veggies are being steamed.if the water runs out then - add hot, preferably boiling water)
• 4 take of the heat temporarily and break the cauliflower into smaller pieces.
• 5 turn up heat to medium. add the beef broth and worcestershire sauce.
• 6 when the soup begins to boil again, let it boil for 2-3 more minutes.
• 7 add any further seasonings to your taste. ready to serve.