Print 
Portions:
5
Serving
Size:
1 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1 cup fresh green beans
- 3/4 cup celery
- 1/2 cup onion
- 1/2 cup carrots
- 1/2 cup mushrooms
- 1/2 cup frozen corn
- 1 medium Roma tomato
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Preparation
- Remove tips and strings from the green beans and cut into 2-inch pieces. Dice the celery, onion, carrots, mushrooms and tomato.
- In a large pot heat the olive oil and sauté the celery and onion until tender.
- Add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 45 to 60 minutes.
Helpful hints
- If desired add 1/4 to 1/2 cup of couscous or other small pasta to soup during the last 20 minutes of cooking.
- 1/4 teaspoon salt is included in the nutrient analysis, but is optional.
- Adjust the oregano and garlic powder to taste.
Submitted by: Recipe submitted by ²ÝÝ®ÊÓƵ dietitian Sara from California.
Nutrients per serving
Calories 114
Protein 2 g
Carbohydrates 13 g
Fat 6 g
Cholesterol 0 mg
Sodium 262 mg
Potassium 400 mg
Phosphorus 108 mg
Calcium 48 mg
Fiber 3.4 g
Kidney and kidney diabetic food choices
- 2 vegetable, medium potassium
- 1 fat
Carbohydrate choices
1
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