Vegetable Soup

Vegetable Soup

You can use just about any vegetable in your refrigerator to make this delicious low-calorie soup. I use this a lot in the wintertime for lunch or as a snack to quell hunger pains. Filling and low in calories!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Dish, Side Dish, Soup
Cuisine American, Low Carb, Soup, Vegetarian
Servings 4
Calories 278 kcal

Ingredients
  

  • 2-3 cups Water
  • 1 can Sliced tomatoes 28oz can w/Italian seasonings
  • 1 15 ounce Chicken broth or Vegetable Broth (Low Sodium)
  • 1 small Onion chopped
  • 2 teaspoons Roasted bottled garlic
  • 1 Zucchini sliced
  • 1 Yellow crookneck squash sliced
  • 1 cup Sliced cabbage sliced and diced
  • 2 Celery sliced
  • 2 Carrots sliced
  • 6 Okra sliced
  • 1 cup Mushrooms sliced

Choose 1 of the following starches to add:

  • 6 small Red potatoes cut into quarters skin on
  • 1 can Beans (butterbeans, black, navy) drained and rinsed Approx. 15 oz
  • 1 can White corn drained and rinsed Approx. 15 oz

Herbs and Spices

  • Salt to taste
  • Pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 Bay leaf discard after cooking
  • 2 teaspoons Oregano dried
  • 1/4 cup Parsley dried or 1 cup of diced fresh parsley
  • 1 can Tomato paste *Optional for thicker soup*

Instructions
 

  • Put all ingredients in a large stockpot. Bring to a boil and then simmer for 45-60 minutes.
  • Serve plain or with 1 Tablespoon grated cheese.

Nutrition

Calories: 278kcalCarbohydrates: 62gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 440mgPotassium: 2240mgFiber: 11gSugar: 15gVitamin A: 6550IUVitamin C: 69mgCalcium: 148mgIron: 5mg
Keyword Vegetable Soup
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