Low Cal Veggie 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.

LOW-FAT VEGGIE SOUP

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.

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 CAL VEGGIE SOUP

Steps:

• Spray large saucepan with non-stick cooking spray. Saute carrots, onion and garlic over low heat until softened, about 5 minutes.
• Add broth, cabbage, beans, tomato paste, basil, oregano and salt.
• Bring to a boil.
• Lower heat and simmer, covered, about 15 minutes or until green beans are tender.
• Stir in zucchini and heat 3-4 minutes. Serve hot.