Vegetable soup recipe?

sarahwebb81
sarahwebb81 Posts: 46
edited October 3 in Recipes
Hi guys,

I'm looking for a simple, low cal vegetable soup recipe. I love all veggies, so load 'em up!

Thanks!

Replies

  • aaalfaro888
    aaalfaro888 Posts: 8
    Cabbage Soup

    Ingredients:

    1 head Cabbage chopped
    6 carrots chopped
    1 Onion chopped
    4 stalks Celery chopped
    1 green pepper chopped
    1 envelope Onion soup mix
    1 Garlic minced
    4 chicken bouillon cubes
    16-oz can V8 or Clamato
    28-oz can Stewed Tomatoes with juice
    3 cups water
    1 tsp pepper to taste
    Salt to taste

    Directions:

    All vegetables are chopped coarsely except the garlic. Place all in large pot, bring to a boil, simmer one hour, take off heat and cover with lid and let sit 1 hour. I add extra pepper above the tsp because I enjoy this spicy. Also hot sauce would work.

    You can add other spices and vegetables, just be sure the water content is high in the veggies and the calories are low, such as Zucchini. I believe it is about 60 cal a cup.

    Good luck!
  • sarahwebb81
    sarahwebb81 Posts: 46
    Thank you! Sounds good :)
  • ladybg81
    ladybg81 Posts: 1,553 Member
    I just made some yesterday.

    8 cups of water (homemade chicken stop is BEST here as a base)
    1-2 lb bag of frozen mixed veggies
    1 lb of extra hamburger meat
    1 onion
    1 (or more) garlic cloves
    1 can tomato sauce
    Salt, pepper to taste

    Bring your water to boil and season. Throw in your frozen veggies and bring back to a boil. Meanwhile, brown hambuger meat along with your onion and garlic. Season meat. Throw your meat mixture in with your veggies and add your tomato sauce. I let mine simmer for a while and then check to see what seasoning needs to be added. SO, SO good. Only 98 calories per half cup. I prefer to use my own homemade chicken stock instead of water. Makes it WAY better.
  • lizajanetoo
    lizajanetoo Posts: 44 Member
    2 15 oz cans tomato sauce
    2 bags frozen veggies (your choice- I use veggie soup mix and succotash)
    2 bullion cubes - chicken or beef
    10 to 12 cups of water
    1 pound of cooked ground chicken, or beef, or chicken.

    1- 2 tablespoon worcester sauce
    garlic powder to taste
    seasoning salt to taste
    salt and pepper

    put it all into a crock pot and cook on high 2-3 hrs.

    Makes 6 - 2 cup servings @ 160 calories a serving.
  • nannyx6
    nannyx6 Posts: 72 Member
    Thank you this looks like something I will love! Soup is a really healthy meal.Winter is a bowl at least everyday and vegetable soup is the way to go!
    :drinker: :drinker:
  • Whaleluvr
    Whaleluvr Posts: 156 Member
    Little late, but better than never
    Received this in my email today!!!!!!

    Healthy Vegetable soup

    Makes 6 servings.

    Per serving: 220 calories, 2g total fat (0 g saturated fat), 42 g carbohydrate,
    8 g protein, 8 g dietary fiber, 95 mg sodium.


    1 tsp. olive oil
    1/3 cup thinly sliced onion
    2 medium carrots, chopped
    1 green bell pepper, chopped
    2 medium zucchini, halved lengthwise and sliced
    1/2 cup low-sodium vegetable broth
    1 (15 oz.) can chickpeas, drained and rinsed
    1 (15 oz.) can no salt added diced tomatoes
    1 (15 oz.) can no salt added stewed tomatoes
    1 tsp. sugar
    1/2 tsp. ground red pepper, or to taste
    Salt and freshly ground black pepper to taste
    2 cups hot cooked brown rice
    1 Tbsp. fresh parsley, chopped, for garnish (optional)



    Directions
    Pre-heat oil in large saucepan over high heat. Add onion, carrots and bell pepper. Sauté, stirring frequently, until they soften, about 5 to 6 minutes. Add zucchini, garlic and vegetable broth and continue cooking, stirring frequently for 3 minutes.
    Stir in drained chickpeas and un-drained diced and stewed tomatoes, sugar, red pepper and salt and ground black pepper to taste. Leave uncovered and bring to a boil, stirring gently. Reduce heat and simmer uncovered for 20 minutes; add 2 more minutes if you desire thicker consistency.
    Serve over hot brown rice and garnish with parsley, if desired.
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