Super Nutritious Low Cal Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 62.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Super Nutritious Low Cal Veggie Soup calories by ingredient
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All veggies and broth in this soup -- packed with nutrition and low in calories All veggies and broth in this soup -- packed with nutrition and low in calories
Number of Servings: 6


    1 tetrapak Pacific low sodium chicken broth (1L / 4 cups) or other comparable soup stock
    255 g (1-1/2 c) Signal mixed frozen vegetables (or other veggie mix that has lima beans)
    170 g (1 c) "spaghetti mix" frozen vegetables (onions, celery, carrots, bell peppers)
    190 g (1 c) frozen chopped spinach
    1 Tbsp herb mix (I used Shadoblix seasoning)
    1/4 tsp Herbamare seasoned sale (omit if you can tolerate very low sodium soups or if you don't use a low sodium soup to start with)
    2 cloves garlic
    1 Tbsp lemon juice (I used Santa Cruz)


Can add or leave out anything you want according to tastes. This has less sodium than in standard canned veggie soups and is a good stepping stone for somebody (i.e., me!) trying to reduce sodium. This soup is vegan, very low calorie, and gluten-free. This has 1+ servings of veggies per 1-cup serving of soup (1-3/4 cups veggies per 1-1/2 cup serving of soup).


Combine everything and simmer at least until hot and as long as you can to blend flavours.

Serving Size: Makes 6-1/2 cups total (serving size calculated based on 1 cup)

Number of Servings: 6.5

Recipe submitted by SparkPeople user METAMORPH2010.


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