Fat Free Vegetable Soup
Warm, hearty, and endlessly nourishing, this Fat Free Vegetable Soup is a vibrant medley of fresh, wholesome veggies simmered to perfection in a seasoned, low-sodium vegetable broth. Packed with nutrient-rich carrots, zucchini, cabbage, green beans, and more, this low-calorie soup is entirely oil-free, making it an ideal choice for those seeking a light yet satisfying meal. Infused with fragrant herbs like thyme and basil, and finished with a spritz of parsley, every bowl bursts with flavor and comfort. Quick to prepare in just under an hour, this recipe is as easy as it is healthy, offering a perfect balance of taste and simplicity for busy weeknights or meal prep. Perfect for vegans, vegetarians, or anyone looking for a guilt-free way to enjoy a delicious bowl of soup.
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Recipe Information
Ingredients
- 2 medium (chopped) Carrots
- 2 (sliced) Celery stalks
- 1 medium (diced) Onion
- 2 (minced) Garlic cloves
- 1 medium (diced) Zucchini
- 1 cup (trimmed and cut into 1-inch pieces) Green beans
- 2 cups (chopped) Cabbage
- 1 14.5 oz can Canned diced tomatoes (no salt added)
- 6 cups Vegetable broth (low sodium)
- 2 cups Water
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 Bay leaf
- 0.5 teaspoon (optional) Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Prepare all the vegetables by washing, peeling, and chopping them as directed in the ingredients list.
In a large soup pot, add the diced onion, minced garlic, sliced celery, and chopped carrots. Sauté the vegetables for 2-3 minutes on medium heat using a splash of water or vegetable broth to prevent sticking.
Add the zucchini, green beans, and cabbage to the pot. Stir well to combine.
Pour in the canned diced tomatoes, vegetable broth, and water. Stir to combine all the ingredients.
Mix in the thyme, basil, bay leaf, salt (if using), and black pepper. Bring the mixture to a boil on high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until all vegetables are tender.
Taste the soup and adjust seasonings if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 64.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4032 mg | 86% | |
*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.
