Low Cal Veggie Soup Recipes

LOW-FAT VEGGIE SOUP

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

Low-Fat Veggie Soup image

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

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

LOW CALORIE CHICKEN VEGETABLE SOUP

Found a recipe similar to this and kinda revised it a little. Very flavorful and you can't beat the calories per serving!!

Provided by heathersharee

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Low Calorie Chicken Vegetable Soup image

Steps:

In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
Stir in chicken and undrained tomatoes.
Heat thoroughly.

Nutrition Facts : Calories 83.5, Fat 1.3, SaturatedFat 0.3, Sodium 682.5, Carbohydrate 13.6, Fiber 3.3, Sugar 3.6, Protein 5.7

Ingredients

2 cups chicken, cooked and cubed
4 cups chicken broth
10 ounces frozen mixed vegetables (or 2 cups of chopped veggies)
1 (14 1/2 ounce) can of petite diced tomatoes (I usually use about 1/2 to 3/4 of the can)
1 garlic clove
1/2 cup onion, choppped
1/4 teaspoon black pepper
1/2 teaspoon basil, crushed
1/2 teaspoon oregano
1/2 teaspoon marjoram

VERY LOW CALORIE VEGETABLE SOUP

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

Very Low Calorie Vegetable Soup image

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.

Ingredients

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

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Low Cal Veggie Soup Recipes

LOW-FAT VEGGIE SOUP

A quick and easy low-fat soup you can make with leftovers on a busy day.

LOW CALORIE CHICKEN VEGETABLE SOUP

Found a recipe similar to this and kinda revised it a little. Very flavorful and you can't beat the calories per serving!!

VERY LOW CALORIE VEGETABLE SOUP

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