Very Low Calorie Vegetable Soup Food

FAT-FREE VEGETABLE SOUP

Fat-Free Vegetable Soup image

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

Ingredients

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

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

Low-Fat Veggie Soup image

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

Ingredients

cooking spray
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, chopped
6 stalks celery, chopped
1 teaspoon Italian seasoning
½ teaspoon chili powder
½ teaspoon dried parsley
¼ teaspoon garlic powder
salt and ground black pepper to taste
½ (15 ounce) can sliced carrots, drained
½ (15 ounce) can sliced potatoes, drained
½ (15 ounce) can green beans, drained
½ (11 ounce) can canned corn (such as Green Giant Niblets®), drained
2 (14.5 ounce) cans chicken broth
5 ½ cups water
2 cups tomato puree
¼ cup grated Parmesan cheese

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

WW LOW CALORIE VEGETABLE SOUP

Ww Low Calorie Vegetable Soup image

Again this is another modification from the original from WW, but I find it quite tasty and easy to make. You can always add more spices, such as garlic or onion powder to taste. You can always take away or add other veggies to this. Also, if you like your soup more thick you can always put it in the blender for a creamy version. Also, you can use green cabbage.

Provided by deinemuse

Categories Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups reduced-sodium fat-free beef broth
2 cups fat-free vegetable broth
2 cups water
4 garlic cloves, chopped
2 medium onions, chopped
4 celery, chopped
4 carrots, chopped
1 large zucchini, chopped
2 cups red cabbage
1/2 cup green beans
1 tomatoes, chopped
1 tablespoon italian seasoning
salt and pepper

Steps:

Chop all vegetables.
Put garlic, onion, celery, onion in large pot with cooking spray and stir fry for 2-5 minutes.
Add the remainder of the ingredients to mixture.
Simmer for 20-30 minutes.
Enjoy.

Nutrition Facts : Calories 45.9, Fat 0.3, SaturatedFat 0.1, Sodium 49.3, Carbohydrate 10.2, Fiber 2.8, Sugar 5.3, Protein 1.8