Choose Your Vegetable Low Fat Soup
Warm up with a comforting bowl of "Choose Your Vegetable Low Fat Soup," a versatile, nutrient-packed recipe that’s as customizable as it is delicious. Perfect for those seeking a light yet satisfying meal, this low-calorie soup combines a base of fragrant sautéed onions, garlic, and celery with your choice of fresh vegetables like zucchini, broccoli, green beans, or bell peppers. Simmered in flavorful low-sodium vegetable broth and seasoned with aromatic dried thyme and oregano, this soup is a vibrant celebration of wholesome ingredients. With minimal prep time, just 15 minutes, and a total cook time of 30 minutes, it’s an easy-to-make dish that serves six, making it ideal for meal prep or family dinners. Finished with a sprinkle of fresh parsley, this healthy vegetable soup is both low-fat and brimming with flavor. Whether you’re embracing a plant-based diet or simply in need of a nourishing meal, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 2 medium carrot, diced
- 6 cups vegetable broth (low sodium)
- 3 cups choose-your-vegetables (e.g. zucchini, broccoli, green beans, or bell pepper)
- 1 15-ounce can diced tomatoes, canned (no salt added)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, and diced carrots. Cook for an additional 3-4 minutes, stirring occasionally.
Pour in the vegetable broth and bring it to a gentle boil.
Add your chosen vegetables (zucchini, broccoli, green beans, or bell pepper, diced as needed) and the canned diced tomatoes (with their juices).
Stir in the dried thyme, dried oregano, salt, and black pepper.
Lower the heat to a simmer, cover, and let the soup cook for 20 minutes, or until all vegetables are tender.
Taste for seasoning and adjust salt and pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 47.3 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3751 mg | 80% | |
*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.
