All You Can Eat Lower Carb Diet Soup
Fuel your healthy eating goals with this hearty and flavorful "All You Can Eat Lower Carb Diet Soup," a guilt-free comfort food that's as satisfying as it is nutritious. Packed with low-carb vegetables like zucchini, cabbage, and green beans, this soup is a powerhouse of vitamins and fiber while keeping the carb count in check. Infused with aromatic Italian seasoning and a hint of paprika, each spoonful bursts with vibrant flavors. Customize it with your choice of chicken or turkey for added protein, or keep it vegetarian with a rich vegetable broth. Ready in just 50 minutes and perfect for meal prepping, this wholesome soup is an effortless way to enjoy a warm, satisfying dish that fits seamlessly into your low-carb lifestyle. Garnish with fresh parsley for a beautiful finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 2 medium zucchini, diced
- 1 large bell pepper, diced (any color)
- 2 cups cabbage, shredded
- 1 cup green beans, trimmed and chopped
- 14.5 ounces diced tomatoes, canned (no salt added)
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cooked shredded chicken or cooked ground turkey (optional for added protein)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the celery, zucchini, bell pepper, cabbage, and green beans to the pot. Cook for 5-6 minutes, stirring occasionally, to slightly soften the vegetables.
Mix in the canned diced tomatoes (with their juice) and pour in the chicken or vegetable broth.
Season the soup with Italian seasoning, paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the vegetables are tender.
If using cooked shredded chicken or ground turkey, stir it into the soup during the last 5 minutes of cooking to heat through.
Taste and adjust seasoning if necessary. Remove from heat.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 6716 mg | 292% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 50.5 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4562 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
