Low Salt Veggie Soup With Beef Broth
- 12 cup frozen peas
- 12 cup frozen corn
- 14 cup frozen cauliflower
- 1 tablespoon minced garlic clove
- 1 teaspoon bell's seasoning
- 14 teaspoon paprika
- 14 teaspoon ground ginger
- 14 teaspoon ground pepper
- 1 teaspoon dehydrated onion
- 14 teaspoon sage
- 2 bay leaves
- 12 cup water
- 1 (14 1/2 ounce) can low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 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).
- 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.
- 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)
- Take of the heat temporarily and break the Cauliflower into smaller pieces.
- Turn up heat to Medium.
- Add the beef broth and Worcestershire Sauce.
- When the soup begins to boil again, let it boil for 2-3 more minutes.
- Add any further seasonings to your taste.
- Ready to serve.
frozen peas, corn, frozen cauliflower, garlic, bells seasoning, paprika, ground ginger, ground pepper, onion, sage, bay leaves, water, beef broth, worcestershire sauce
Taken from www.food.com/recipe/low-salt-veggie-soup-with-beef-broth-343305 (may not work)