low sodium vegetable broth

Sautéed shrimp with zoodles, grape tomatoes and spinach in garlic sauce

Spicy Vegetarian Chili with Quaker® Oats Pepper puree3 cups low sodium vegetable broth (reduced 3/4 (divided))2 small poblano chili pepper (charred, peeled)1 medium Pasilla Chili Pepper (dried)Chili1/4 cup Quaker® Steel Cut Oats3 Tbsp vegetable oil1/2 cup mushrooms (quartered)1/2 cup yellow onion (diced)1/4 cup red onion (diced)1/4 cup carrot (finely shredded)3 cloves garlic (jumbo, minced)1/2 cup

Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.

Barley, carrots, and mushrooms stewed in a vegetable sauce.

Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.

This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.

Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!

Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.

Say goodbye to traditional pasta and hello to this seafood sensation. Tossed in a roasted garlic-lemon broth, there’s also a peppery kick.