Easy Low Fat Low Carb Low Cal Diet Soup
Looking for a simple, healthy, and satisfying meal? This Easy Low Fat Low Carb Low Cal Diet Soup is a wholesome, nutrient-packed bowl of comfort perfect for anyone focused on clean eating or weight loss. Loaded with fresh veggies like zucchini, carrots, and green beans, and simmered in a flavorful low-sodium vegetable broth with aromatic herbs like thyme and oregano, this soup is as nutritious as it is delicious. In just 35 minutes, you’ll have a light yet hearty dish that's under 100 calories per serving, ideal for meal prep or a quick weekday dinner. Plus, the addition of baby spinach and a squeeze of optional lemon juice adds a fresh, vibrant finish. Whether you’re counting carbs, calories, or simply craving something warm and nourishing, this low-fat vegetable soup delivers big on flavor without any guilt.
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Recipe Information
Ingredients
- 1 spray Olive oil spray
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 stalks, diced Celery
- 2 medium, diced Carrots
- 1 medium, diced Zucchini
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 1 14 oz can Canned diced tomatoes (no salt added)
- 4 cups Low-sodium vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 2 cups, fresh Baby spinach
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon (optional, for brightness) Lemon juice
Instructions
Lightly spray the bottom of a large soup pot with olive oil spray and place it over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for 1 additional minute, ensuring it does not burn.
Add the diced celery, carrots, zucchini, and green beans to the pot. Cook for 5 minutes, stirring occasionally, to let the vegetables soften slightly.
Pour in the canned diced tomatoes and low-sodium vegetable broth. Stir to combine.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Add the fresh baby spinach to the pot and stir until wilted, about 1-2 minutes.
Taste the soup and adjust the seasoning if necessary. For added brightness, stir in the lemon juice, if using.
Remove the bay leaf before serving. Garnish the soup with freshly chopped parsley.
Ladle the soup into bowls and serve hot. Enjoy your healthy, low-fat, low-carb, low-calorie soup!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 48.0 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3067 mg | 65% | |
*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.
