Low-Sodium Vegetable Soup
A cozy, brothy soup full of soft vegetables and gentle flavor — seasoned with herbs instead of salt, so it stays light and heart-friendly.
Watching salt does not have to mean giving up flavor. This low-sodium soup for seniors leans on herbs, garlic, and slow simmering to build a deep, satisfying taste without reaching for the salt shaker.
The vegetables cook until they are soft and spoonable, which makes the soup easy to eat and easy on digestion. It also keeps well, so one pot covers several meals.
How to make it
Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook gently for 5 minutes until softened.
Stir in the garlic, oregano, and thyme, and cook for one more minute until fragrant.
Pour in the vegetable broth and diced tomatoes, then add the green beans.
Bring to a gentle boil, then lower the heat and simmer for 20 to 25 minutes, until all the vegetables are soft.
Season with black pepper, taste, and serve warm.
Cook's note
A squeeze of fresh lemon juice at the end brightens the whole pot and tricks the palate into missing the salt far less. Herbs do the heavy lifting here.
