10 Minute Fat Free Veggie Soup For One Recipes

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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

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

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

10 MINUTE (FAT-FREE) VEGGIE SOUP FOR ONE



10 Minute (Fat-Free) Veggie Soup for One image

This a an easy no fat light lunch. Obviously, you can customize with adding your favorite herbs and or veggies, but I like it best this way!

Provided by Kiwiwife

Categories     Vegetable

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 6

2 cups water
2 knorr vegetable bouillon cubes
1 carrot, peeled & thinly sliced
2 stalks celery, thinly sliced
1/4 white onion, chopped
1/2 cup chopped cabbage

Steps:

  • Put all ingredients in a saucepan and simmer until veggies are tender.

Nutrition Facts : Calories 56.2, Fat 0.3, SaturatedFat 0.1, Sodium 122.7, Carbohydrate 12.9, Fiber 4.2, Sugar 6.7, Protein 1.9

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