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RecipeSKINNY Veggie Soup

Nutrition Facts
Amount per Serving
  • Calories: 90
  • Protein: 7g
  • Total Carbohydrate: 17g
  • Dietary Fiber: 6g
  • Sodium: 160mg

Starting your dinner with a veggie-filled soup can help take the edge off hunger and curb overeating during your meal. Try this tasty bowl to kick off your dinner.

  • Prep time
  • Total Time
This recipe makes 6 Servings
Ingredients:
  • 4 teaspoons minced garlic
  • 1 cup diced onion
  • 8 ounces sliced mushrooms
  • 8 cups low-sodium chicken or vegetable stock
  • 1 cup sliced carrots
  • 2 cups diced zucchini
  • 1 cup chopped green beans
  • 2 cups chopped cauliflower florets
  • 3 cups roughly chopped cabage
  • 1 can (15 ounces) no-salt-added diced tomatoes
  • 3 bay leaves
  • 2 tablespoons red wine vinegar (or balsamic vinegar)
  • 1 of the following seasoning combos:

    • Spicy Creole:
      (2 teaspoons basil, 1 tablespoon paprika, 1 teaspoon each black pepper and oregano, 1/4 teaspoon cayenne pepper and 1/2 teaspoon thyme)
      OR
    • Italian:
      (2 teaspoons each dried parsley and basil, 1 teaspoon oregano, 1/2 teaspoon each thyme, sage, and black pepper)
      OR
    • Garden Herbs:
      (2 tablespoons chopped thyme, 1/4 cup each freshly chopped parsley and basil)
Preparation:

In a large, nonstick stock pot coated with cooking spray, sauté 4 teaspoons minced garlic, 1 cup diced onion and 8 ounces sliced mushrooms over medium heat for 10 minutes, or until tender.

Add 8 cups low-sodium chicken or vegetable stock, 1 cup sliced carrots, 2 cups diced zucchini, 1 cup chopped green beans, 2 cups chopped cauliflower florets, 3 cups roughly chopped cabage, 1 can (15 ounces) no-salt-added diced tomatoes and 3 bay leaves.

Choose one of the following three seasoning mixes:
• Spicy Creole: 2 teaspoons basil, 1 teaspoon oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/2 teaspoon thyme

• Italian: 2 teaspoons dried parsley, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper

• Garden Herbs: 2 tablespoons chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil

If using Spicy Creole or Italian, add to pot now. Bring to a boil, cover and simmer over low heat for 20 minutes.

Add 2 tablespoons red wine vinegar (or balsamic vinegar) and cook for an additional 2 minutes. If you’ve chosen the Garden Herbs seasoning blend, add it now. Remove the bay leaves before serving or freezing.

Yields 12 cups or six portions (2 cups each)