Very Low Calorie Vegetable Soup

Packed with wholesome, nutrient-rich vegetables and brimming with flavor, this Very Low Calorie Vegetable Soup is the ultimate guilt-free comfort food. Featuring a colorful medley of carrots, celery, zucchini, green beans, cabbage, and tomatoes, this soup delivers a hearty dose of vitamins, minerals, and antioxidants in every spoonful. Simmered in a fragrant low-sodium vegetable broth and seasoned with Italian herbs, garlic, and a touch of black pepper, it promises a satisfying taste without the extra calories. Ready in just 45 minutes and perfect for meal prep, this low-fat, high-fiber soup is ideal for weight management or simply enjoying a light, nutritious meal. Garnish with fresh parsley for a pop of color and flavor, and serve this warm bowl of goodness as a starter, snack, or main dish. Perfect for health-conscious foodies searching for low-calorie recipes, healthy soups, or vegetarian meal ideas!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 medium, diced Carrots
• 2 medium, diced Celery stalks
• 1 medium, diced Zucchini
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1 cup, chopped Green beans
• 2 cups, shredded Cabbage
• 1 14.5-oz can Diced tomatoes
• 6 cups, low sodium Vegetable broth
• 1 teaspoon Italian seasoning
• 1 None Bay leaf
• 0.5 teaspoon (optional) Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped (optional garnish) Fresh parsley

Directions

Step 1

Heat a large pot over medium heat and spray with a light coating of cooking spray or add 1 teaspoon of olive oil if desired.

Step 2

Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for 5 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent.

Step 3

Stir in the diced zucchini, green beans, and shredded cabbage. Cook for another 3 minutes, mixing well.

Step 4

Add the canned diced tomatoes (including their liquid), vegetable broth, Italian seasoning, bay leaf, salt (if using), and black pepper to the pot. Stir to combine.

Step 5

Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until all the vegetables are tender. Stir occasionally to ensure even cooking.

Step 6

Taste the soup and adjust seasoning if necessary (e.g., add more salt or pepper).

Step 7

Remove the bay leaf before serving.

Step 8

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3054.0g)

Amount per serving	% Daily Value*
Calories	951.0

Total Fat 15.8g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 7546.6mg	0%
Total Carbohydrate 177.2g	0%
Dietary Fiber 48.7g	0%
Total Sugars 74.8g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 787.6mg	0%
Iron 15.0mg	0%
Potassium 6249.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.0%

Protein: 16.4%

Carbs: 69.6%