Low Cal Veggie Soup
Warm, nourishing, and packed with vibrant flavors, this Low Cal Veggie Soup is the ultimate guilt-free comfort food. Brimming with nutrient-rich vegetables like zucchini, carrots, celery, and green beans, this recipe delivers a wholesome meal that's as delicious as it is healthy. Simmered in a light, low-sodium vegetable broth infused with aromatic herbs like thyme and oregano, every spoonful is a burst of savory goodness. A finishing touch of fresh parsley and a splash of lemon juice elevate this satisfying soup with bright, zesty notes. Perfect for meal prep or a quick and wholesome weeknight dinner, this low-calorie soup is an easy, one-pot recipe ready in under 45 minutes. It's ideal for anyone seeking a vegan, gluten-free, or weight-conscious meal option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, chopped into 1-inch pieces
- 14 ounces 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 salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrots, diced celery, diced zucchini, and green beans. Cook for 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to low and allow the soup to simmer for 20 minutes, or until the vegetables are tender.
Stir in the baby spinach and let it wilt for 1–2 minutes.
Remove the bay leaf and stir in the freshly chopped parsley and lemon juice just before serving.
Taste and adjust seasoning if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 37.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3271 mg | 70% | |
*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.
