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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Deedee A.'s Note:

    My diet savior. I eat this when I am hungry, but don't want to consume too many calories.

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    Ingredients:

    Serves: 12

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a medium soup pot, heat 1 T canola oil. Saute carrots, onion and celery until tender. Add tomatoes and broth, plus 1-2 cans water (depends on how brothy you like it, I like mine more chunky). Add bay leaf, pepper and thyme. If using cabbage, add now. Simmer for 20 minutes Add green beans and simmer about 5 minutes Add zucchini, squash and mushrooms. Simmer another 5 minutes Lastly, add frozen peas and, if using, spinach. Simmer 5 more minutes.
    2. 2
      I portion this out into 1 cup servings and freeze. It has really helped me to stay on track, and it's so healthy. You can change up the vegetables to suit your taste and your mood. Sometimes I'll add anaheim chiles or a jalapeno for a spicy kick. If I'm doing really well with calories that day, I'll add a few chunks of chicken, some beans, or a little pasta to give it a little more substance.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

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    Nutritional Facts for Vegetable Soup

    Serving Size: 1 (330 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 52.1
     
    Calories from Fat 14
    26%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 34.2 mg
    1%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.4 g
    17%
    Protein 2.5 g
    5%

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