Best Low Fat Vegetable Soup Recipes

LOW-FAT VEGETABLE SOUP

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.

LOW-FAT VEGETABLE SOUP

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.

A GREAT LOW FAT BEEF BARLEY VEGETABLE SOUP

Steps:

• Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
• Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.

CHOOSE YOUR VEGETABLE, LOW-FAT SOUP

Steps:

• Add all to large pot and bring to a boil.
• Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.
• Puree with hand blender.
• Add salt and pepper to taste.
• Freezes well.

MARMIE'S DELICIOUS ASAIN FLAVOR, LOW CAL, LOW FAT VEGETABLE SOUP

Steps:

• Saute first 4 ingredients together for 5 min, add mushrooms for another few min untill almost tender.
• Add next 5 ingredients and set aside. (Bamboo will absorb more flavors from peppers and soya if allowed to sit for a few minutes.).
• Chop spinach and set aside.
• Mix water and corn starch in a seperate bowl or cup untill smooth.
• Replace pot on stove, add water & cornstarch mixture to soya and bamboo mixture, cook till somewhat thickened.
• Slowly add chicken stock and bring to boil.
• Add oriental vegetables, simmer about 4 minutes,.
• Add spinach and simmer untill spinach is just wilted.
• Enjoy your guilt free soup!