low-fat-veggie-soup

Low-Fat Veggie Soup

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
MORWEN
Recipe by  MORWEN

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (2)

Rate This Recipe
skoobie72799
6

skoobie72799

excellent!

Sdicanio
5

Sdicanio

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Chicken Veggie Soup II

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Low-Fat Cream of Celery Soup