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    You are in: Home / Low-cholesterol / Low-fat Vegetable Soup Recipe
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    Low-fat Vegetable Soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 27, 2002

      This soup was so wonderful Bev. We ate about half of it and I froze the rest. It is full of so many good things and is healthy as well. I really crave good soup in the fall and wintertime and this hit the spot. Very well seasoned and easy to make. Thanks.

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    • on November 10, 2003

    • on October 05, 2013

      I make a version of this soup, and it is really good. I don't use potato and substitute yellow squash for the zucchini. I use a combination of beef broth and chicken broth, increase the basil by 1 teaspoon, and don't measure the parsley or cilantro (just chop about half a bunch of each). That is one thing I love about this soup; you can change it to suit your particular tastes. I like it best with a squeeze of lime added to the soup bowl just before serving. I usually serve it with cornbread.

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    • on December 06, 2011

      This was delicious, but here were my modifications: instead of potatoes, I chopped up an entire head of green cabbage. When the soup was finished, I just felt it needed a little oomph, so I stirred in about 2 tablespoons of goat cheese, and wallah, huge difference the goat cheese made. I will make this all winter it's so fast, healthy and easy.

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    • on September 13, 2005

    • on August 07, 2005

      Bev, this soup is delicious! I used low sodium and seasoned tomatoes. I also added some yolk-free noodles at the end. I will freeze portions to have for healthy lunches. Thank you.

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    Nutritional Facts for Low-fat Vegetable Soup

    Serving Size: 1 (441 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 85.7
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 147.3 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 3.9 g
    Sugars 7.6 g
    Protein 3.8 g

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