Low Sodium Vegetable Soup – Homemade Health Benefits

Low Sodium Vegetable Soup

Low sodium vegetable soup keeps the heart perfectly in order to work. A healthy heart is the engine of an active and healthy body. When it’s cold outside and cold and flu season is in full force, many families turn to soup for dinner. Soup is a delicious comfort food that warms you up on a cold night and leaves you feeling satisfied.

Low Sodium Vegetable Soup Basics

Low sodium vegetable soupThe crude salts and various spices that we use in day to day life are some of the basic sources of sodium in our day to day life. While there is other sources of sodium but these contribute to problems of health. So in a low sodium vegetable soup we have to make sure those not much crude salts and other related ingredients are used. Today’s soup is a very good example. It is the split pea soup.

Ingredients | Timing | Process – Low Sodium Vegetable Soup


  • Dried split peas – 2 and a 1/4 cups
  • Cold water – 2 quarts
  • Ham bone – 1 and a 1/2  pounds
  • Thinly sliced onions- 2 pieces
  • Salt –  1/2 teaspoon
  • Ground black pepper – 1/4 teaspoon
  • Dried marjoram – 1 pinch
  • Chopped celery –  3 stalks
  • Chopped carrots- 3 pieces
  • Diced potato – 1 piece


  • Preparation time is 15 minutes
  • Cooking time is 2 hours
  • Overnight soaking time 8 hours
  • Overall 10 hours and 15 minutes in time


First you have to cover the peas in a large stock pot with 2 quarts of cold water and let them soak overnight. In the want of a faster method, you can simmer the peas gently for 2 minutes, and then soak for an hour.
Once the peas are soaked enough, it is time to add ham bone, onion, salt, pepper and marjoram. Now you have to cover the mixture. Wait until it comes up to boil. Afterwards you have to let it simmer for another 1 and a 1/2 hours, stir occasionally while it simmers.
Lastly Remove the bone; cut off the meat. Then dice and return meat to the soup. Next you have to add celery, carrots and potatoes. Let it cook slowly. Cook it uncovered for 30 to 40 minutes, whatever the time until vegetables become tender. Happy eating

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