Very Low Calorie Vegetable Soup Recipes

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VEGETABLE SOUP RECIPE



Vegetable Soup Recipe image

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

1 teaspoon olive oil (or butter)
1 small onion (diced)
2 cloves garlic (minced)
4 cups cabbage (chopped, approx. ¼ head of cabbage)
1 cup carrots (diced)
1 cup green beans (cut into 1″ pieces)
2 whole bell peppers (chopped)
2 cups cauliflower florets (or broccoli)
28 ounces low sodium diced tomatoes (with juice)
6 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon thyme
½ teaspoon basil
pepper to taste
2 cups zucchini (sliced)

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

VERY LOW CALORIE VEGETABLE SOUP



Very Low Calorie Vegetable Soup image

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

6 whole scallions
2 cups fresh green beans, cleaned and cut into thirds
2 cups fresh spinach or 2 cups escarole
5 medium carrots, cut into 1 inch pieces
2 cups chopped tomatoes
1 medium head of cabbage, chopped onto 2 inch pieces
1/2 bunch celery, cut into 1 inch pieces
1 garlic clove
1 red bell pepper, sliced and then cut in half again
1 head broccoli, cut into individual florets
1 cup brown rice (uncooked)
2 (1 1/4 ounce) packages onion soup mix

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.

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

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