| Total Sodium: 292mg |
Total Sodium per Serving: 42mg |
Total Servings: 7- 1 cup |
Ingredients:
- 1 Tablespoon oil (I used Canola)
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 tsp jarred garlic
- 1 cup water
- 1 zucchini, chopped
- 1 Russet potato, peeled and chopped
- 1 bag frozen peas and carrots
- 1 can nsa diced tomatoes
- 1 jar nsa spaghetti sauce (I used Walnut Acres)
Directions:
Italian season
Non salt seasoning
In a 4 quart or larger, soup pot, heat oil. When it shimmers add onion and celery.
Sauté until onions are translucent, add garlic, cook another couple of minutes.
Add water, zucchini, frozen veggies and potato.
Turn to high heat, put lid on. When it boils, turn to medium for 15 minutes. Add tomatoes and spaghetti sauce. Add seasoning.
Put lid back on, turn to warm and cook approximately a half hour, stirring occasionally until everything is tender.
Total sodium, 292mg for the entire pot!
7- 1 cup servings at 42mg/sodium each
