Hearty Low-Sodium Shrimp and Brown Rice Broth Soup with Broccoli

1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the minced garlic and dried thyme to the pot. Cook for 1 minute more until fragrant, being careful not to burn the garlic.

3.Pour in the 6 cups of low-sodium broth and add the brown rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender. (Note: Simmer time is increased due to the removal of pre-cooked beans.)

4.Add the broccoli florets to the simmering broth. Continue to cook, covered, for another 5 minutes until the broccoli is tender-crisp.

5.Stir in the black pepper. Allow the soup to heat through for 2 minutes.

6.Add the peeled and deveined shrimp to the pot. Cook gently for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout. Avoid overcooking the shrimp.

7.Taste the soup. Since low-sodium broth is used, add a small pinch of sea salt only if necessary, keeping sodium intake low.

8.Ladle the soup into bowls, ensuring an even distribution of rice, broccoli, and shrimp. Garnish with fresh chopped parsley before serving immediately.