Commercial soups can be very high in sodium and unhealthy. This low sodium vegetable soup is healthy, cheap and makes more than a simple can of soup. The beauty of making your own is that you can add any type of spices you want. Each vegetable in this soup has a healthy and healing purpose.
After getting sick with blood poisoning from a small cut and
ending up having to take medications, I realized I needed something to clean my
blood and body. What I needed were vegetables to clean and help my liver,
kidneys, blood and digestive system.
From what I learned about macrobiotics, I took certain vegetables that would be
healing.
Onions purify the blood. Daikon, also known as a Japanese radish helps the
liver and digestive system function properly. Celery improves the
detoxification of the body and gets rid of excess mucus in the body, which can
also accumulate in the digestive tract and hinder it. Barley (not pearled
barley) is also very good for the liver and the skin.
I put those vegetables into a soup, it can be a vegan soup and it is low sodium
as well. Of course, you can add all kinds of vegetables and noodles to the
soup, red potatoes to make it thicker. You can use udon noodles or orzo instead
of barley. This is a very healing soup.
Vegetable Soup Recipe
This recipe is for a large pot. The pot I use holds 14 cups of water (3.5
quarts):
- 2 yellow onions chopped
- 1 daikon, sliced or chopped
- 1 Bunch of sliced celery
- 2 lbs sliced carrots
- 1 qt oil-free vegetable broth. The best brands I have found are Pacific and Organic Simple Truth fat-free
- 1½ cups of barley
- ½ teaspoon of salt plus or minus to taste
- Put all the vegetables in the pot
- Add all of the broth into the pot
- Fill the rest of the pot with water
- Put in the barley now
- Bring to a boil and let boil for 3-5 minutes
- Then simmer for a couple of hours or when the vegetables are soft enough for your liking.
With this type of healthy and healing vegetable soup recipe, you can play around with the ingredients you find the right combinations of vegetables and seasonings.
About the Author
Sam Montana is a certified Food Over Medicine instructor from the Wellness Forum Health Center and certified in optimal nutrition from the Harvard T.H. Chan School of Public Health.
Copyright © 2009 Sam Montana
