Best Choose Your Vegetable Low Fat Soup Recipes

LOW-FAT VEGETABLE SOUP

Low-fat Vegetable Soup image

A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

Provided by Bev I Am

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 (10 ounce) russet potatoes, peeled,cut into 1-inch pieces
3 (14 1/2 ounce) cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 (14 1/2 ounce) can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley

Steps:

Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
Bring mixture to boil.
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables.
Place 3 cups vegetables in blender.
Add 1/4 cup cooking liquid.
Puree until smooth.
Stir puree into remaining cooking liquid in saucepan.
Return remaining vegetables to cooking liquid.
Season to taste with salt and pepper.
(Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional parsley.
Serves 8.

FAT-FREE VEGETABLE SOUP

Fat-Free Vegetable Soup image

This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

Steps:

In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.1 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 297.6 mg, Sugar 4.8 g

LOW-FAT VEGGIE SOUP

Low-Fat Veggie Soup image

A quick and easy low-fat soup you can make with leftovers on a busy day.

Provided by MORWEN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18

Ingredients

cooking spray
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, chopped
6 stalks celery, chopped
1 teaspoon Italian seasoning
½ teaspoon chili powder
½ teaspoon dried parsley
¼ teaspoon garlic powder
salt and ground black pepper to taste
½ (15 ounce) can sliced carrots, drained
½ (15 ounce) can sliced potatoes, drained
½ (15 ounce) can green beans, drained
½ (11 ounce) can canned corn (such as Green Giant Niblets®), drained
2 (14.5 ounce) cans chicken broth
5 ½ cups water
2 cups tomato puree
¼ cup grated Parmesan cheese

Steps:

Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 18.7 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 521.2 mg, Sugar 5.9 g

LOW-FAT VEGETABLE SOUP

Low-Fat Vegetable Soup image

Provided by Deana Herman-Kulsuptrakul

Categories Soup/Stew Blender Herb Tomato Vegetable Low Fat Vegetarian Kid-Friendly Low Cal Back to School Lunch Fall Healthy Vegan Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8

Number Of Ingredients 14

Ingredients

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 10-ounce russet potato, peeled, cut into 1-inch pieces
3 14 1/2-ounce cans vegetable broth
3 cups canned crushed tomatoes with added puree
1 14 1/2-ounce cans stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
Additional chopped fresh parsley

Steps:

Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.