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
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
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 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
VERY LOW CALORIE VEGETABLE SOUP
All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.
Provided by romanladee
Categories Brown Rice
Time 10h20m
Yield 20 serving(s)
Number Of Ingredients 12
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-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 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 CALORIE VEGETABLE SOUP WITH ZUCCHINI NOODLES
This Low Calorie Vegetable Soup is loaded with a rainbow of vegetables. It's hearty and filling with spiralized zucchini and summer squash noodles. Big flavors and few calories.
Provided by Toni Dash
Categories Soup
Time 54m
Number Of Ingredients 14
Steps:
- In a large stock pot or Dutch oven heat the oil over medium-high heat. When the surface is rippling add the onion, cook, until it become translucent.
- Add the garlic and cook for another minute.
- Add the carrots, celery, red beans, diced tomatoes and vegetable broth; bring to a boil, then reduce heat to low and simmer for 20 minutes.
- After 20 minutes, add the red cabbage, stir to combine and continue cooking for 10 minutes.
- After 30 minutes, remove from heat. Add the zucchini noodles, let it sit for 5 minutes so that the noodles become tender.
- Stir in the Italian Seasoning. Salt and pepper to taste.
- Serve hot in a bowl garnish with fresh parsley.
Nutrition Facts : Calories 65 kcal, Carbohydrate 10 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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Reviews 22Calories 70 per servingCategory Soup
- Add in the mushrooms and all the spices except the garlic. Mix well and let the mushrooms cook for a few minutes until they are almost cooked.
- Add in the rest of the vegetables, tomato paste, Better than Boullion and water. Mix well and bring to a boil. Then turn down the heat to let it simmer for 20 minutes.
- Now you want to add in the Parmesan cheese and crushed garlic. Mix well and let it simmer for 5 minutes more and you are done. You can always season with salt and black pepper if you wish but I didn't think it needed it.
10 LOW-CALORIE WEIGHT LOSS SOUP RECIPES - FITTYFOODIES
From fittyfoodies.com
Estimated Reading Time 6 mins
- Roasted Butternut Squash Soup. The first weight loss soup recipe in our list is this roasted butternut squash soup. And it is definitely a fall favorite of mine!
- Chicken Bone Broth. This chicken bone broth is great for healing your gut and for your health in general! I always make this if I’m feeling a bit under the weather and it really warms me up.
- Minestrone Soup. Nest on our list of weight loss soup recipes is this minestrone soup. It’s made with tons of different veggies, making it both extremely flavorful and healthy at the same time!
- Spinach Hemp Soup. Filled with tons on vitamins from the spinach and plant protein from the hemp seeds – this soup is your perfect combination of delicious and nutritious.
- Chili. This chili is seriously one of my favorite meals ever. It’s one of those weight loss soup recipes that are super easy to make and filled with protein too.
- Creamy Cauliflower Soup. Number six on our list of weight loss soup recipes is this cauliflower soup! It’s deliciously creamy, yet absolutely dairy-free!
- Tomato-Basil Soup. This is one of my favorite weight loss soup recipes ever. It’s so simple with just a few ingredients, yet tastes so good! Sometimes it even helps with my junk food cravings, so it’s a win-win!
- Spicy Coconut Thai Soup. This weight loss soup is warm, spicy, and extremely flavorful – making it a perfect option for those cold winter nights! Filled with all of the macronutrients for a perfectly balanced meal, this soup is great for meal-prep throughout the week.
- Fennel Asparagus Soup. This fennel asparagus soup has a very refreshing taste to it. Perfect for detoxing your body! Ingredients: 1 lb of asparagus (chopped)
- Carrot-Ginger Soup. Last but certainly not least in our list of weight loss soup recipes is this carrot-ginger soup. Made with fresh carrots and a hint of ginger, this creamy soup satisfies all cravings.
LIST OF 20 LOW CALORIE VEGETABLES FOR WEIGHT LOSS
THE 10 BEST LOW CALORIE FOODS FOR WEIGHT LOSS
From myfooddata.com
Estimated Reading Time 2 mins
- Water. Calories per 8oz Cup. 0 calories. Nutrition Facts for Tap Water. Club soda, herbal and green teas also have 0 calories.
- Salad Greens (Watercress) Calories per Cup. 4 calories. 11 calories. Nutrition Facts for Watercress. More Salad Greens Low in Calories.
- Broth. Calories per Cup. 11 calories. 5 calories. Nutrition Facts for Vegetable Broth.
- Vegetables (Mushrooms) Calories per Cup. 15 calories. 22 calories. Nutrition Facts for White Button Mushrooms. More Vegetables Low in Calories.
- Fruits (Strawberries) Calories per Cup. 53 calories. 32 calories. Nutrition Facts for Strawberries. More Fruits Low in Calories. 60 calories per cup of peaches.
- Vegetable Soup. Calories per Cup. 67 calories. 28 calories. Nutrition Facts for Vegetable Soup.
- Whole Grain Toast. Calories per Slice. 69 calories. 288 calories. Nutrition Facts for Multi-Grain Toast.
- Cod. Calories per 3oz Fillet. 71 calories. 84 calories. Nutrition Facts for Cooked Cod. More Seafood Low in Calories. 94 calories in 3oz of scallops.
- Eggs. Calories in 1 Large Egg. 78 calories. 155 calories. Nutrition Facts for Hard Boiled Eggs.
- Low-Fat Cottage Cheese. Calories per Oz. 81 calories. 72 calories. Nutrition Facts for Lowfat Cottage Cheese (1%). More Cheese Low in Calories.
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- When the oil is heated enough, add bay leaves and black peppercorns and temper for a few seconds.
- You can also add diced capsicum or bell pepper at this time. Saute for about 8-10 minutes until the onions become golden brown. Also, you can get a nice fragrant at this time.
29 VEGETARIAN SOUPS FOR WEIGHT LOSS - EAT THIS NOT THAT
From eatthis.com
- Vegan White Bean & Roasted Butternut Squash Soup. Serves: 8. Nutrition (always per serving): 257 calories, 2 g fat, 0 g saturated fat, 275 mg sodium, 47.4 g carbs, 10.8 g fiber, 4.4 g sugar, 15.4 g protein.
- Cream of Mushroom Soup. Serves: 6. Nutrition: 171 calories, 12.7 g fat, 2.2 g saturated fat, 96 mg sodium, 8.8 g carbs, 0.8 g fiber, 1.7 g sugar, 5.4 g protein (calculated with 3/4 cup cashews and olive oil instead of butter)
- Simple Cauliflower Soup with Frizzled Leeks and Capers. Serves: 8. Nutrition: 106 calories, 4.9 g fat, 2.2 g saturated fat, 222 mg sodium, 11.4 carbs, 1.9 g fiber, 2.9 g sugar, 3.8 g protein.
- Vegan Tomato, Chickpea, and Sweet Potato Soup. Serves: 6. Nutrition: 336 calories, 5.6 g fat, 0.6 g saturated fat, 91 mg sodium, 57.6 g carbs, 15.7 g fiber, 13.4 g sugar, 16.1 g protein (calculated without optional garnishes)
- Broccoli Cheese Soup. Serves: 8. Nutrition: 158 calories, 7.8 g fat, 4.7 g saturated fat, 287 mg sodium, 11.7 g carbs, 1.5 g fiber, 4.9 g sugar, 10.4 g protein.
- Lemon Coconut Lentil Soup. Serves: 8. Nutrition: 234 calories, 4.6 g fat, 3.4 g saturated fat, 100 mg sodium, 35 g carbs, 15.8 g fiber, 4 g sugar, 13.2 g protein (calculated with light coconut milk)
- Vegan Garam Masala Carrot Soup. Serves: 6. Nutrition: 139 calories, 7.6 g fat, 6.2 g saturated fat, 100 mg sodium, 17.6 g carbs, 3.6 g fiber, 8.7 g sugar, 1.3 g protein (calculated with light coconut milk)
- Maple Butternut Squash and Apple Soup. Serves: 12. Nutrition: 116 calories, 0.2 g fat, 0 g saturated fat, 58 mg sodium, 28.7 g carbs, 4.7 g fiber, 8.8 g sugar, 2.8 g protein.
- Roasted Sunchoke Soup With Caramelized Shallots. Serves: 8. Nutrition: 126 calories, 4.1 g fat, 1.7 g saturated fat, 63 mg sodium, 20.3 g carbs, 2.2 g fiber, 10.2 g sugar, 2.5 g protein.
- Autumn Minestrone Soup. Serves: 10. Nutrition: 230 calories, 2.1 g fat, 0 g saturated fat, 111 mg sodium, 42.8 g carbs, 9.4 g fiber, 5.2 g sugar, 11.5 g protein (calculated without optional pasta)
14 LIGHT AND LOW-CALORIE SOUPS - THE SPRUCE EATS
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- Low-Calorie Carrot and Zucchini Soup. Carrots and zucchini, two affordable and healthy veggies, come together to make this thick and hearty soup with only a few ingredients needed.
- Basic Vegetarian Miso Soup. Miso soup contains a short list of ingredients that can be found in a specialty grocery store or the Asian foods section of your local market.
- Low-Fat Broccoli Soup. Green and loaded with nutrients, a little potato and low-fat milk help keep this broccoli soup creamy and satisfying. Even broccoli-haters will love this blended soup, perfect for lunch but filling enough for dinner.
- Vegetarian Bean and Barley Soup. Vegan and cholesterol-free, this soup is still hearty enough to feed to the meat-eaters in your life. The barley and beans help make the soup full-bodied as well as high in fiber.
- Creamy Vegan Cauliflower Soup. What cauliflower lacks in color, it makes up for in nutrients. A member of the same family as broccoli, cabbage, and kale, cauliflower makes a wonderful base for a soup.
- Dairy-Free Vegan Butternut Squash Soup. Butternut squash has a lightly sweet flavor and creamy texture, making it ideal for blended soups. Since it is flavorful all on its own, you don't need to add a bunch of fat to make a great soup.
- Healthy Tomato Basil Soup. You might think that reaching for a standard tomato soup is always a healthy choice, but its often very high in sodium and surprisingly high in fat.
- Low-Fat Classic Lentil Soup. Flavored with a ham bone or ham hock, lentil soup has lots of smoky, meaty flavor without a bunch of fatty meat. Keep an eye on the salt in this recipe—if you use a salty ham hock or salted broth, then wait to add more salt until the end.
- Fresh and Healthy Spinach Soup. This bright green soup is fresh-tasting and packed with vitamins. The vibrant color is maintained by adding half of the fresh spinach just before blending.
- Fat-Free Beet and Cabbage Borscht. Roasted red beets give borscht its signature hue, while cabbage and white beans add heft. Garlic, caraway seeds, lemon juice, and dill liven things up, and the soup can be topped with low fat sour cream or yogurt.
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