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
CHARISHMA'S FAT-FREE SAZO'N GOYA VEGETABLE SOUP
I made this for my mom and dad tonight and 2 other friends' of ours who joined us for dinner. My dad is down with a terrible cold and fever. The Jewish mother in me decided to pamper my dad with this pot of soup tonight. Everyone loved this soup. I'm really thankful to Uncle Miller who sent me a box of this amazing Sazo'n Goya seasoning mix that made the creation of this soup possible. Many many thank you's to you, Dear Uncle Miller!
Provided by Charishma_Ramchanda
Categories Clear Soup
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour water in a pot.
- Add the vegetables.
- Bring to a boil.
- Lower flame, add salt, pepper and the Sazo'n Seasoning.
- Mix well.
- Cover and cook on low-medium flame for 20 minutes or till the vegetables are tender, stirring every 5 minutes, till done.
- Serve hot.
Nutrition Facts : Calories 0.7, Sodium 1022.9, Carbohydrate 0.2, Fiber 0.1
FAT-FREE VEGETABLE SOUP
This soup is easy to make and uses no fat during any stage of prep or cooking.And as there is no meat,it is low carb too. The recipe came from my mum,she made one with different ingredients,so i decided to try my own. If you make too much,the rest can be frozen and re-heated
Provided by culttvguy
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Into a large frying pan(12" or bigger) add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
- Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
- Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water).
- Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
- Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
- Turn off heat and stir.Allow soup to stand (with lid on)for 10 minutes before serving.
- Serve with crusty bread (butter optional!).
Nutrition Facts : Calories 27.9, Fat 0.1, Sodium 796.5, Carbohydrate 6.3, Fiber 1.9, Sugar 2.5, Protein 1.4
CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
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