Very Low Calorie Vegetable Soup
Packed with wholesome, nutrient-rich vegetables and brimming with flavor, this Very Low Calorie Vegetable Soup is the ultimate guilt-free comfort food. Featuring a colorful medley of carrots, celery, zucchini, green beans, cabbage, and tomatoes, this soup delivers a hearty dose of vitamins, minerals, and antioxidants in every spoonful. Simmered in a fragrant low-sodium vegetable broth and seasoned with Italian herbs, garlic, and a touch of black pepper, it promises a satisfying taste without the extra calories. Ready in just 45 minutes and perfect for meal prep, this low-fat, high-fiber soup is ideal for weight management or simply enjoying a light, nutritious meal. Garnish with fresh parsley for a pop of color and flavor, and serve this warm bowl of goodness as a starter, snack, or main dish. Perfect for health-conscious foodies searching for low-calorie recipes, healthy soups, or vegetarian meal ideas!
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Recipe Information
Ingredients
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 1 medium, diced Zucchini
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1 cup, chopped Green beans
- 2 cups, shredded Cabbage
- 1 14.5-oz can Diced tomatoes
- 6 cups, low sodium Vegetable broth
- 1 teaspoon Italian seasoning
- 1 Bay leaf
- 0.5 teaspoon (optional) Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped (optional garnish) Fresh parsley
Instructions
Heat a large pot over medium heat and spray with a light coating of cooking spray or add 1 teaspoon of olive oil if desired.
Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for 5 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent.
Stir in the diced zucchini, green beans, and shredded cabbage. Cook for another 3 minutes, mixing well.
Add the canned diced tomatoes (including their liquid), vegetable broth, Italian seasoning, bay leaf, salt (if using), and black pepper to the pot. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until all the vegetables are tender. Stir occasionally to ensure even cooking.
Taste the soup and adjust seasoning if necessary (e.g., add more salt or pepper).
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7547 mg | 328% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 74.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6249 mg | 133% | |
*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.
