Copyright © 1990, 2001, 2006, 2011 by American Heart Association

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Published in the United States by Clarkson Potter/Publishers, an imprint of the
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New York, in 1990, and by Clarkson Potter/Publishers, an imprint of the Crown
Publishing Group, a division of Random House, Inc., New York, in 2001 and 2006.

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Library of Congress Cataloging-in-Publication Data

American Heart Association low-salt cookbook : a complete guide to reducing
sodium and fat in your diet.—4th ed.
   p.  cm.
  Includes index.
  1. Salt-free diet—Recipes.  I. American Heart Association.  II. Title: Low-salt
cookbook.
  RM237.8.S73  2011
  641.5´6323—dc22              2010030166

ISBN 978-0-307-40762-7

Printed in the United States of America

Cover photography by Ben Fink

Cover design by Laura Palese

10  9  8  7  6  5  4  3  2  1

Fourth Edition

AHA_9780307407627_3p_r2.indb 4 2/10/11 12:01 PM

 Corn and Green Chile
Soup

Ready in no time, this chunky and spicy soup requires very little cleanup.

Serves 4 | heaping ¾ cup per serving

In a medium saucepan, stir together the corn, 16 ounces frozen

whole-kernel corn,
milk, green chiles, cumin, pepper, and cayenne. thawed
Bring just to a simmer over medium heat, 12 ounces fat-free
stirring frequently. Remove from the heat. evaporated milk

Stir in the bell pepper, green onions, and 2 ounces chopped

green chiles, drained
margarine. Serve sprinkled with the Cheddar.
¼ to ½ teaspoon ground
cumin
¼ teaspoon pepper
¹⁄8 teaspoon cayenne
Cook’s Tip on Thawing Frozen (optional)
­Vegetables To thaw frozen vegetables quickly, ½ medium red bell
put them in a colander and run them under cold pepper, finely
water until thawed. Shake off the excess water and chopped (optional)

drain well. 3 medium green onions,

finely chopped
2 teaspoons light tub
margarine
¼ cup shredded
fat-free sharp
Cheddar cheese

per serving
calories 208 cholesterol 5 mg protein 13 g dietary exchanges
total fat 2.0 g sodium 256 mg calcium 358 mg 1½ starch
saturated 0.5 g 1 fat-free milk
carbohydrates 38 g potassium 658 mg
trans 0.0 g fiber 4 g
polyunsaturated 0.5 g sugars 15 g
monounsaturated 0.5 g

56 american heart association low-salt cookbook

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