A Delicious Skinny Vegetable Soup Recipe
This vegetable soup recipe is healthy, delicious and full of flavor!
It’s great for losing weight because it’s full of nutrients and low in calories. I love a small portion of this soup prior to meals or for a snack that will keep me through dinner time.
If you are a member of the weight loss program called Weight Watchers it’s soup that is 0 points… It’s a freebie that’s low in carbs and keto-friendly too.
The soup is easy to prepare, it is easy to heat up and you can add protein or whole grains to create an incredibly filling dinner.
If prepared according to the instructions This vegetable soup is 52 calories per cup serving , and is packed with vitamins, protein, and minerals.
Ingred*ents in Vegetable Soup
This is the best soup for any add-in. It’ll still be flawless!
Broth and Stock: We make either chicken broth or beef broth, but you can also make any homemade stock or vegetable broth, if you would prefer.
An array of vegetables makes this soup tasty and delicious. The cabbage provides bulk and will fill your stomach. For those who aren’t a big fan of cabbage, you could definitely use spinach or kale in place. Be aw*re that kale can add volume, while the spinach will reduce some.
Low Carb Veggies Cabbage beans and bell peppers, cauliflower, zucchini, tomatoes, broccoli and celery
Starchy vegetables Carrots Sweet potatoes, potatoes, or potatoes (may require more time to cook) corn green peas, corn.
Include your preferred spices. Garlic minced, bay leaves fresh thyme and basil give a subtle taste, which complements the veggies. Additional options include red pepper flake or a squeeze of lemon juice.
More Soup-er Add-Ins
Homemade vegetable soup is so versatile!
Protein Include leftover or fresh proteins such as ground beef, chicken or sausage.
Legumes: Try to keep it vegetarian, and add chickpeas, white beans or any of your favorite canned or cooked beans.
Grains: Grains with hearty flavor like pasta, barley, shells, rotini, or fun bowties can provide a fresh and exciting recipe every time!
How to Make Vegetable Soup
A homemade vegetable soup recipe is ideal for making ahead meals or batch cooking. I was taught to prepare this nutritious soup recipe long ago and it’s the mainstay for our cooking.
Cook garlic & onion until softened.
Add carrots, cabbages and green beans. cook until soft.
Add the remaining ingred*ents (except for zucchini) and simmer according to the instructions in the recipe below.
Add zucchini & cook until soft. Take out bay leaves prior to serving.
Ingred*ents
1 tablespoon olive oil, or butter
1 small onion chopped
2 cloves minced garlic
4 cups chopped cabbage, approximately. 1 head cabbage
1 cup carrots diced
Green beans from #1 cup cut into 1″ pieces
2 Whole bell peppers cut into pieces
2 cups of cauliflower florets or broccoli
28 1 ounces of chopped tomatoes low in sodium, with juice
6 cups of low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
1/2 teaspoon of Thyme
1 teaspoon of basil
peppers to taste
2 cups zucchini sliced
Instructions
The olive oil is heated in an enormous pot on moderate temperature. Add garlic and onion, and cook until they are slightly softened, approximately 3 minutes.
Add carrots, cabbage and green beans. Cook for another 5 minutes.
Mix in bell peppers and cauliflower, tomatoes that have been drained broth tomatoes, the tomato sauce, bay leaves and other seasonings. Allow to simmer for 8-10 minutes.
Add in zucchini, simmer an additional 5 minutes or until softened.
Remove bay leaves prior to serving.
Notes
Include any kind of vegetable you’d like. In the case of quick-cooking, vegetables such as zucchini and spinach can be added tow*rds the end of cooking.
To create a hearty dish you can add cooked protein prior to serving, such as chicken shredded and ground meat. Whole-grain rice or pasta can be added to each meal too.
Other flavor options include A few drops of hot sauceor a pinch of parmesan cheese or fresh herbs.
The leftovers can be kept inside an airtight container inside the refrigerator for up 4 days. Refrigerate the soup that has cooled in small portions for as long as 4 months. Reheat or melt the soup directly on the stove.
Slow Cooker Slow Cooker: Cook onions in an oven-proof sk*llet, with a touch of oil. Combine all the ingred*ents in the slow cooker and cook at high for 5 hours or on low for 8 hours or until vegetables are soft. The bay leaves should be removed prior to serving.
Instant Pot: cook onions by using the saute feature. Add all ingred*ents into in the Instant Pot then cook at high pressure for six minutes. Then release naturally after 5 minutes. The bay leaves should be removed prior to serving.
Credit: Easy Recipes