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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 97.1
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 455.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.1 g

View full nutritional breakdown of A LSSR: ZERO CALORIE VEGGIE SOUP BASE calories by ingredient
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A LSSR: ZERO CALORIE VEGGIE SOUP BASE

Submitted by: LADY-SHERRY
A LSSR:  ZERO CALORIE VEGGIE SOUP BASE

Introduction

SOUP LOVERS may want to try this one. It is my base soup made up of only 'zero calorie' foods (the ones they say take more calories to digest than they have in them). This is a low calorie, low fat, vitamin packed base. In the winter, I make this on the weekend for the coming week. I put NO seasoning of any kind into the base. Sounds blan, but that's the point ... during the week I can turn it into a different soup each day (to complement any main course). This makes great use of that little bit of leftover meat or beans, pasta etc. you would ususally toss. It will make about 6 (2 cup) servings. It is also good when you have fresh veggies that need to be stored. Using this base your soups will also come together quickly. I simply put some in a pot and add whatever extras I want that night. I let them simmer a little together while preparing the rest of the meal. Some additions I like are: basil, garlic and a can of crushed tomato; or cooked pasta with a dab of pesto and parmesean to go Italian: Cumin chicken and cilantro can be used to give it a Mexican twist; or you could add potatoes, leftover cooked beef and thyme to keep it good old American style; Pork, white beans and sage; parsley with chicken and cream; shrimp with a little hot chilli paste or sauce and chives; some chopped green onions with a splash of Somen soup base and Udon noodles; cooked beans, rice, lentils, barley, or other cooked whole grain can complete this base; or you could just some salt and pepper to keep it only the zero calorie veggies. Remember to add the calories of your final additions. And let go of your imagination with the spices! There ... I'm pretty sure that is at least seven soups. Since I have a garden, this has become a staple in my kitchen. It's also a good way to experiment with new herb combinations. SOUP LOVERS may want to try this one. It is my base soup made up of only 'zero calorie' foods (the ones they say take more calories to digest than they have in them). This is a low calorie, low fat, vitamin packed base. In the winter, I make this on the weekend for the coming week. I put NO seasoning of any kind into the base. Sounds blan, but that's the point ... during the week I can turn it into a different soup each day (to complement any main course). This makes great use of that little bit of leftover meat or beans, pasta etc. you would ususally toss. It will make about 6 (2 cup) servings. It is also good when you have fresh veggies that need to be stored. Using this base your soups will also come together quickly. I simply put some in a pot and add whatever extras I want that night. I let them simmer a little together while preparing the rest of the meal. Some additions I like are: basil, garlic and a can of crushed tomato; or cooked pasta with a dab of pesto and parmesean to go Italian: Cumin chicken and cilantro can be used to give it a Mexican twist; or you could add potatoes, leftover cooked beef and thyme to keep it good old American style; Pork, white beans and sage; parsley with chicken and cream; shrimp with a little hot chilli paste or sauce and chives; some chopped green onions with a splash of Somen soup base and Udon noodles; cooked beans, rice, lentils, barley, or other cooked whole grain can complete this base; or you could just some salt and pepper to keep it only the zero calorie veggies. Remember to add the calories of your final additions. And let go of your imagination with the spices! There ... I'm pretty sure that is at least seven soups. Since I have a garden, this has become a staple in my kitchen. It's also a good way to experiment with new herb combinations.
Number of Servings: 6

Ingredients

    3.4 cups (about 1 box) of 99% fat free chicken broth and
    enough water to cover veggies if the broth doesn't (or other broth)


    Chop all veggies to whatever size you enjoy in your soup

    1 CUP EACH (CHOPPED):

    corn
    broccoli
    celery
    onions
    zuchini
    summer yellow squash
    cauliflower
    cabbage
    carrots
    asparagus
    peas
    green beans

    variations: use any mix of veggies you prefer (or have on hand).


Directions

Clean, chop and measure vegitables. If using a combo of fresh veggies and some that are frozen, cook the fresh batch til just tender then add the frozen. Place veggies in a soup pot. Bring to a boil then turn to simmer, cover pot leaving a slight tilt for steam to escape. Cooking time will varry depending on the size you cut the ingredients. It can range from 5 to 15 min. or longer. I like to cook it until the veggies are just barely cooked so they retain as many nutrients as possible and have a nice crunch as you will simmer them more when you finish the soup. This can be frozen then thawed out overnight in the refrigerator for later use (or thaw gently in mirowave).

Makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADY-SHERRY.






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