Lowest Calorie Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 cups vegetable broth (you can use chicken or beef broth if you prefer)1 head green cabbage1 pound of frozen or fresh broccoli florets1 pound of frozen or fresh cut green beans1 cup sliced carrots2 cups sliced mushrooms1 cup sliced zucchini4 cups canned diced tomatoes... and salt and pepper to taste
Wash all of your fresh veggies and chop them into bite-size pieces. Put all of the veggies (including frozen) into a large pot, and then add your vegetable broth. Cover and cook for approximately an hour and a half, although cooking times may vary.
Once all of the vegetables are soft, your soup should be ready. I usually add a splash of hot sauce and some ground black pepper, and when I'm not watching my calories so carefully I sprinkle it with parmesan cheese.
Note: If you're looking to add some extra substance, I've often added cubes of firm tofu, garbanzo beans, and frozen corn.
Number of Servings: 10
Once all of the vegetables are soft, your soup should be ready. I usually add a splash of hot sauce and some ground black pepper, and when I'm not watching my calories so carefully I sprinkle it with parmesan cheese.
Note: If you're looking to add some extra substance, I've often added cubes of firm tofu, garbanzo beans, and frozen corn.
Number of Servings: 10
Nutritional Info Amount Per Serving
- Calories: 106.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 642.1 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 7.4 g
- Protein: 5.4 g
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