Sentences with phrase «sodium vegetable broth salt»

Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper

Not exact matches

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

1 14 - ounce can reduced - sodium chicken broth, or vegetable broth 1 cup water 1 lb broccoli crowns, trimmed and chopped (about 6 cups) or 1 large bag frozen broccoli florets, thawed 1 14 - ounce can cannellini beans, rinsed and drained 1/4 teaspoon salt 1/4 teaspoon pepper 1 c shredded cheddar cheese

1.5 cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive oil * toasted whole grain buns or bread for serving

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

* Notes: I used sodium - free vegetable broth and I needed 1 teaspoon of salt for this soup.

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water

1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive oil

Beef (beef, cooked beef [cooked beef, beef broth, salt]-RRB-, water, Cheddar cheese (pasteurized milk, cheese culture, salt, enzymes and annatto), cereal (corn, wheat, rye, oats, rice), tomato paste, bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), textured vegetable protein (soy flour, caramel color), unmodified corn starch, contains 2 % or less of: Cheddar cheese flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), hydrolyzed corn gluten, soy protein, wheat gluten, partially hydrogenated soybean and cottonseed oil, textured wheat protein (wheat gluten, wheat starch, phosphate, caramel color, natural mixed tecopherols), flavorings, vinegar, salt, soy lecithin, chili powder (chili pepper, salt, spices, garlic powder), disodium inosinate & disodium guanylate.

2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to tsalt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to tSalt to taste

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges

2 cups low sodium chicken or vegetable broth 1 cup skim milk 1/2 teaspoon kosher salt 3/4 cup quick cooking polenta 1/2 cup shredded parmesan cheese Black pepper to taste

* Vegetable broth note: I suggest low - sodium broth so that you can better control the amount of salt.

1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water

2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon salt, plus more for seasoning 2 cups water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice freshly ground pepper farro, barley or brown rice, cooked (optional)

6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving

ingredients LOADED POTATO SOUP 1 cup chopped yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup shredded carrot 1 large potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to garnish)

You'll see that I reduced the sodium content of this recipe even further by using no - salt - added canned tomato sauce and no - salt - added vegetable broth.

2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste

Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice

1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including juices 1 tablespoon chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste

FOR THE SAUCE 1/3 cup sugar 1/3 cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

Ingredients: Balsamic vinegar, low - sodium vegetable broth, kosher salt, black pepper, quinoa, grapeseed oil, cherry tomatoes, lacinto kale, almonds, goat cheese, avocado

Ingredients: Olive oil, white onion, large carrot, celery, cannellini beans, ground cumin, kosher salt, low - sodium vegetable broth, Lacinto kale, uncooked white quinoa, chopped fresh oregano

Ingredients: Garlic, avocado oil, yellow onion, fresh broccoli, russet potato, salt, low - sodium vegetable or chicken broth, apple cider vinegar, black pepper, raw honey, plain whole - milk yogurt, fresh parsley

She also goes easy on the salt with low - sodium vegetable broth, and swaps whole - wheat elbow macaroni or quinoa pasta for white pasta.

I cooked this in a no - salt - added vegetable broth which adds flavor without any added salt, and in turn, this lowers the sodium content making this better for blood pressure levels.

You'll see that I reduced the sodium content of this recipe even further by using no - salt - added canned tomato sauce and no - salt - added vegetable broth.

Soup Olive oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

Serves: 8 For the Chili: 2 cups low - sodium or no - salt - added vegetable broth 1 onion, chopped 4 cloves garlic, chopped 3 tablespoons tomato paste, in BPA - free packaging 1 1/2 cups diced tomatoes 2 tablespoons chili powder 2 teaspoons cumin 3 cups frozen chopped broccoli,...

I highly suggest using a no - salt - added or low - sodium vegetable broth for flavor and extra nutrition in this recipe.

Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled and chopped 2 tablespoons of olive oil Nutmeg 3 leeks (white part only), sliced and cleaned 3 French shallots, finely diced 4 cups of organic, low - sodium vegetable broth 3 pears, peeled, and cored, and chopped 1 bay leaf 1 teaspoon of maple syrup 1/2 cup of milk alternate, like almond, coconut, or rice milk sea salt and pepper Directions: 1.

2 - 3 tablespoons olive oil 1 medium onion, chopped 3 large celery stalks, chopped 3 large carrots, peeled and chopped 2 garlic cloves, chopped 1/2 teaspoon ground cumin (optional) 1 1/2 teaspoons dried oregano 3 cups tomatoes, chopped & undrained (28 - ounce can or carton if fresh not available) 8 cups low sodium, organic vegetable broth 2 cups red lentils, rinsed 1 teaspoon sea salt 3 tablespoons fresh parsley, chopped Sea salt & freshly ground pepper 3 tablespoons lemon juice (or juice from one large lemon)

Ingredients: Olive oil, unsalted butter, Belgian endive, salt, pepper, low - sodium vegetable broth, raw honey, lemon juice, nutmeg

2 medium acorn squash 1/2 cup wild rice medley 1 cup low - sodium vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1 teaspoon garlic powder 1 teaspoon ground ginger 1 1/2 teaspoons dried rosemary 1/2 cup finely chopped carrot 1/2 cup finely chopped red bell pepper 1/2 cup small broccoli florets 1/2 cup small cauliflower florets 1/4 teaspoon freshly ground black pepper Sea salt 3 tablespoons pine nuts (optional)

It was amazing — complex flavors in a vegetarian broth made with fermented vegetable juice, sea salt, low sodium gluten - free soy sauce, and miso.

Guineafowl, Vegetable Broth, Porcine Plasma, Tricalcium Phosphate, Potassium Chloride, Agar - Agar, Pumpkin, Choline Chloride, Calcium Carbonate, Kale, Taurine, Salt, Cranberries, Ginger, Turmeric, New Zealand Green Mussel, Zinc Proteinate, Iron Proteinate, Niacin Supplement, Vitamin E Supplement, Copper Proteinate, Sodium Selenite, Thiamine Mononitrate, Manganese Proteinate, Vitamin A Supplement, Calcium Pantothenate, Riboflavin Supplement, Pyridoxine Hydrochloride, Biotin, Vitamin D3 Supplement, Vitamin B12 Supplement, Ethylenediamine Dihydroiodide, Folic Acid

Kangaroo, Vegetable Broth, Water, Dried Egg Product, Lentils, Porcine Plasma, Flaxseed Oil, Calcium Carbonate, Fenugreek Seed, Ground Flaxseed, Pumpkin, Sodium Tripolyphosphate, Salt, Choline Chloride, Ginger, Kale, Rosemary, New Zealand Green Mussel, Iron Proteinate, Zinc Proteinate, Manganese Proteinate, Copper Proteinate, Magnesium Proteinate, Sodium Selenite, Calcium Iodate, Vitamin E Supplement, Thiamine Mononitrate, Niacin Supplement, Calcium Pantothenate, Biotin, Vitamin A Supplement, Riboflavin Supplement, Vitamin D3 Supplement, Vitamin B12 Supplement, Pyridoxine Hydrochloride, Folic Acid

Venison, Vegetable Broth, Chickpeas, Blueberries, Agar - Agar, Potassium Chloride, Tricalcium Phosphate, Pumpkin, Salt, Choline Chloride, Green Lipped Mussels, Iron Proteinate, Zinc Proteinate, Manganese Proteinate, Copper Proteinate, Magnesium Proteinate, Sodium Selenite, Calcium Iodate, Vitamin E Supplement, Thiamine Mononitrate, Niacin Supplement, Calcium Pantothenate, Biotin, Vitamin A Supplement, Riboflavin Supplement, Vitamin D3 Supplement, Vitamin B12 Supplement, Pyridoxine Hydrochloride, Folic Acid

Venison, Vegetable Broth, Water, Dried Egg Product, Lentils, Porcine Plasma, Fenugreek Seed, Calcium Carbonate, Potassium Chloride, Pumpkin, Sodium Tripolyphosphate, Salt, Choline Chloride, Ginger, Kale, Rosemary, New Zealand Green Mussel, Iron Proteinate, Zinc Proteinate, Manganese Proteinate, Copper Proteinate, Magnesium Proteinate, Sodium Selenite, Calcium Iodate, Vitamin E Supplement, Thiamine Mononitrate, Niacin Supplement, Calcium Pantothenate, Biotin, Vitamin A Supplement, Riboflavin Supplement, Vitamin D3 Supplement, Vitamin B12 Supplement, Pyridoxine Hydrochloride, Folic Acid

Trout, Fish Broth, Vegetable Broth, Ocean Fish, Dried Egg Product, Potato Starch, Pea Flour, Smoked Salmon, Carrots, Guar Gum, Natural Flavor, Sunflower Oil, Sweet Potatoes, Sodium Phosphate, Salt, Potassium Chloride, Inulin, Tomatoes, Blueberries, Raspberries, Taurine, Dl - Methionine, Choline Chloride, Iron Amino Acid Chelate, Zinc Amino Acid Chelate, Thiamine Mononitrate, Yucca Schidigera Extract, Vitamin E Supplement, Copper Amino Acid Chelate, Manganese Amino Acid Chelate, Sodium Selenite, Niacin Supplement, D - Calcium Pantothenate, Pyridoxine Hydrochloride, Riboflavin Supplement, Vitamin A Supplement, Biotin, Potassium Iodide, Vitamin D3 Supplement, Vitamin B12 Supplement, Folic Acid.