Low Cal Vegetable Soup Recipes

WEIGHT LOSS VEGETABLE SOUP

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.

VERY LOW CALORIE VEGETABLE SOUP

Steps:

• Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
• This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.

LOW-CAL VEGETABLE SOUP

Steps:

• In a saucepan put the stock and bring it to a boil.
• Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes.
• Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender.
• Add in salt and black pepper to your taste.
• Serve hot with thick crusty bread.

LOW CALORIE CHICKEN VEGETABLE SOUP

Steps:

• In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
• Stir in chicken and undrained tomatoes.
• Heat thoroughly.

LOW FAT, LOW CAL PUREED VEGETABLE SOUPS

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.