VEGETABLE SOUP RECIPE
This Vegetable Soup Recipe is one of our favorites! Loaded with veggies and naturally low in fat and calories, it's the perfect lunch, snack, or starter!
Provided by Holly Nilsson
Categories Dinner Lunch Main Course Soup
Time 28m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
- Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
- Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
- Add in zucchini, simmer an additional 5 minutes or until softened.
- Remove bay leaves before serving.
Nutrition Facts : Calories 52 kcal, Carbohydrate 10 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 268 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 cup, UnsaturatedFat 2 g
FAT-FREE VEGETABLE SOUP
This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
- Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.1 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 297.6 mg, Sugar 4.8 g
LOW-FAT VEGGIE SOUP
A quick and easy low-fat soup you can make with leftovers on a busy day.
Provided by MORWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
- Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 18.7 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 521.2 mg, Sugar 5.9 g
CHOOSE YOUR VEGETABLE, LOW-FAT SOUP
I've tried this recipe with broccoli, cauliflower, and leeks (the white parts of three large) as well as combinations of them all, but am sure it would work with many other vegetables. It is a great way to get rid of extra veg, as well as a very healthy starter course to a meal.
Provided by FlemishMinx
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Add all to large pot and bring to a boil.
- Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.
- Puree with hand blender.
- Add salt and pepper to taste.
- Freezes well.
Nutrition Facts : Calories 89.3, Fat 0.5, SaturatedFat 0.1, Sodium 47.9, Carbohydrate 19.3, Fiber 4.2, Sugar 3.3, Protein 4.2
WEIGHT LOSS VEGETABLE SOUP
Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!
Provided by Averie Sunshine
Categories Soup
Time 40m
Number Of Ingredients 24
Steps:
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
- Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
- Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
- Serve immediately.
Nutrition Facts : Calories 367 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 14 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5068 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LOW-FAT VEGETABLE SOUP
Provided by Deana Herman-Kulsuptrakul
Categories Soup/Stew Blender Herb Tomato Vegetable Low Fat Vegetarian Kid-Friendly Low Cal Back to School Lunch Fall Healthy Vegan Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 14
Steps:
- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.
LOW-FAT VEGETABLE SOUP
A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
- Bring mixture to boil.
- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- Strain cooking liquid into large saucepan; reserve vegetables.
- Place 3 cups vegetables in blender.
- Add 1/4 cup cooking liquid.
- Puree until smooth.
- Stir puree into remaining cooking liquid in saucepan.
- Return remaining vegetables to cooking liquid.
- Season to taste with salt and pepper.
- (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
- Ladle into bowls.
- Sprinkle with additional parsley.
- Serves 8.
LOW FAT, LOW CAL PUREED VEGETABLE SOUPS
This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.
Provided by ChefWhiz
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a pot or large Dutch oven, heat oil over medium heat.
- Add onion and season with salt.
- Cook, stirring occasionally, until softened: 5-7 minute.
- Add vegetable, broth, and enough water to cover (4-5 cups).
- Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
- Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
- To prevent spattering, fill blender only halfway and allow heat to escape.
- Remove cap from hole in lid and cover lid firmly with a dish towel.
- Adjust soup's consistency with a little water if necessary.
- Season with salt and pepper; and add lemon juice to taste.
RUSTIC VEGETABLE SOUP
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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