Low Calorie, Spicy, Delicious, Nutritious Tomato Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 80.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 927.8 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Low Calorie, Spicy, Delicious, Nutritious Tomato Vegetable Soup calories by ingredient


Introduction

This is a a delicious, 80 calorie, vitamin packed, one and a half cup serving of goodness! It's a comforting and tasty yet light way of fitting loads of valuable nutrients into your diet. This is a a delicious, 80 calorie, vitamin packed, one and a half cup serving of goodness! It's a comforting and tasty yet light way of fitting loads of valuable nutrients into your diet.
Number of Servings: 13

Ingredients

    Garlic, 1 cup
    Onions, raw, 1 large
    Crushed Tomatoes, 784 grams
    kale, raw, 4 cups chopped (remove)
    Cabbage, napa, 4 cups chopped
    Bird's Eye, Mixed Vegetables, Frozen 1 cup
    *Publix Vegetable Soup Mix - frozen, 1 cup
    Carrots, raw, 1 cup, chopped
    Oregano, ground, 2 tsp
    Chili powder, 2 tbsp
    Bay Leaf, 1 tsp, crumbled
    Parsley, dried, 4 tbsp
    *Knoor Chicken flavor Bullion granuals, 8 tsp
    Pepper, black, 2 tsp


Tips

You can reduce the amount of bullion for a lower sodium version. Once the carrots and frozen veggies are done you can turn the heat off before adding the kale and cabbage for a crunchier bite to your soup- I would just cut the greens into smaller pieces. I like to add fresh chopped parsley and a squeeze of lemon juice just before I enjoy a cup! This soup also freezes very nicely- once the soup has cooled put into freezer bags and into the freezer for later.


Directions

Start with about 25 - 30 cloves of peeled garlic and one coarsely chopped onion in a thick pot over medium high heat- you don't need oil here- the garlic and onions will just brown a little faster - once this happens add a table spoon of water cover to let them sweat out for a bit. Puree the softened mixture in food processor. Put back into pot and let simmer for another minute on lower heat till the puree is a nice warm, light brown color. Add canned tomatoes, and about three cans of water, fresh carrots, bullion, and all other spices: bay leaf, parsley, oregano, chili powder and flakes, and pepper. Let simmer till carrots are slightly tender. Add frozen veggies let simmer for about 7 minutes, then add the chopped kale and cabbage and let simmer for another 10 minutes uncovered on slightly higher heat. Enjoy!

Serving Size: 1 and 1/2 cups