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Low-Fat Veggie Soup

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
MORWEN

MORWEN

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

skoobie72799
6

skoobie72799

4/11/2011

excellent!

Stacy DiCanio
5

Stacy DiCanio

4/14/2011

Added twice the amount of spices besides salt but still pretty blans

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