Here are two simple soup recipes that start with low-sodium canned soup and let you add other ingredients. If you're in a hurry, use leftovers to make alphabet-chicken soup. If you have a bit more time, you can try hearty vegetable soup. Both soups are perfect for lunch, dinner, or a snack. (Some people even eat soup for breakfast!)
Ask an adult to join in the fun!
Ingredients: 4 cans of low sodium chicken broth (totalling about 64 ounces--don't use concentrated soup) 1/4 cup diced onion 1/4 cup alphabet noodles 1 cup cooked chicken, diced 1/2 cup sliced cooked carrots 1/2 cup cooked green beans or peas 1/4 cup cooked corn
1. Bring the broth to a boil.
2. Add the onion and the noodles; turn the heat down and simmer for 10 minutes.
3. Add the chicken and the vegetables. Heat the soup for about 5 more minutes.
Hearty Vegetable Soup
Ingredients: 1 can low-sodium tomato soup 2 cans water 5 low-sodium beef bouillon cubes 2 carrots 2 small potatoes 4 stalks celery 1 small onion 1/4 cup chopped cabbage 1 cup peas 1 cup corn
1. Wash and peel carrots and potatoes.
2. Cut the carrots, potatoes, celery, and onion into small pieces.
3. In a large pot, heat the soup, water, and bouillon cubes.
4. Add all the vegetables.
5. Cover and simmer for about one hour.
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|Article Type:||Brief Article|
|Date:||Jan 1, 1999|
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