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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 101.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 417.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Low Fat Vegan Veggie Soup calories by ingredient
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Low Fat Vegan Veggie Soup

Submitted by: JENNSWIMS

Introduction

This is a tasty, low fat, vegan (vegetarian) soup that is filling but very low in calories. It makes a large batch but it freezes well. We like to spice ours up with a few dashes of tabasco, some chili powder and a bit of soy sauce. This is a tasty, low fat, vegan (vegetarian) soup that is filling but very low in calories. It makes a large batch but it freezes well. We like to spice ours up with a few dashes of tabasco, some chili powder and a bit of soy sauce.
Number of Servings: 15

Ingredients

    Beans, pinto, 1.5 cup (one can)
    Hominy, 1.5 cup (one can)
    Onions, raw, 1 cup, chopped
    Garlic, 2 clove, chopped
    Celery, raw, 2 stalks, chopped
    Yellow Sweet Corn, Frozen, 2 cup kernels
    Beans, black, 1/4 cup
    Brown Rice, medium grain, 1/4 cup
    Canned Tomatoes, 1 can
    Zucchini, 1 cup, sliced
    Summer Squash, raw, 1 cup sliced
    V8 Vegetable Juice, Low Sodium, 32 oz
    Vegetable Stock (Kitchen Basics), 4 cup
    Knorr Vegetable Soup mix, dry, 8 tbsp
    Carrots, raw, chopped 1 medium

Directions

Combine zuccini, squash, onion, garlic, celery and carrot in a large stock pot. Saute until tender. Add additional ingredients and simmer for 15 minutes.

Don't worry too much about measuring your chopped vegetables, a little more zucchini or a little less onion won't change things too much!

Serving Size: 15 one cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user JENNSWIMS.






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