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Fat-Free Vegetable Soup

SUBMITTED BY: William Anatooskin

"This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make."

RECIPE RATING:

Read Reviews (24)

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PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
1/4 teaspoon ground black pepper
2 teaspoons curry powder (optional)
3 cups finely shredded cabbage
2 stalks celery, chopped
1 1/2 cups cauliflower florets
3 teaspoons dried dill weed

DIRECTIONS

In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

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REVIEWS

Reviewed on Oct. 12, 2003 by CHEF SANDY

I personall do not like tomato based soups so this recipe caught my eye. Even taking a little... MORE

Reviewed on Oct. 27, 2003 by frog

It is impossible for a food to be both "fat-free" and have "5% calories from fat." It worries... MORE

Reviewed on Oct. 12, 2003 by REBECCA777

This recipe makes the best vegetable soup...everyone loved it and had seconds. I added some... MORE

Reviewed on Oct. 12, 2003 by Jenny

This was the best version of the "low-fat/fat-free" veggie soup receipe that I have found. I... MORE

Reviewed on Oct. 12, 2003 by METAMIND

You go William-give us another good recipe! MORE

Reviewed on Aug. 1, 2006 by angelsnax06

I've never made soup in my life. I just starting taking an interest in cooking and this is the... MORE

Reviewed on Dec. 5, 2004 by RALPHC1

Outstanding! I mostly followed the recipe, but read some of the reviews that said it was a... MORE

Reviewed on Oct. 12, 2003 by SPANISHGIRL3000

this was delicious and oh sooo filling!! It was definitely a make again meal. i'm a junior... MORE

Reviewed on Oct. 12, 2003 by HENNING2000

This was a very tasty recipe. I added a some more curry to give it a litle more "kick". I... MORE

Reviewed on Feb. 5, 2008 by Tink

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Tink
Feb. 5, 2008

I'm an American that lives in northern Italy, and there are many restaurants around my town that serve a vegetable soup that it very similar to this one. Because I love the taste so much, I decided to make it for myself at home. This dish is not intended to be thick in texture, or be "full" of flavor. At least not like we American enjoy (which is usually packed with fat). It is a brothy soup and its heartiness and taste comes from the vegetables inside. I did change the recipe up a bit to match what I have seen/had here. For flavor I added a table spoon of olive oil, garlic salt instead of plain salt (but not too much), pepper, a few dashes of oregano, and 2 bouillon cubes (if you are a vegetarian you would leave these out). For the vegetables I threw in; small/medium red potato’s, celery stocks, zucchini, carrots, tomato’s, and a half of an onion (all fresh and chopped), I didn’t add bell peppers or cauliflower (mainly because I don’t like the taste). I put all ingredients into a pot and brought it to a boil, then I reduced the heat and let it slow cook until done. Almost immediately I could smell all the wonderful flavors coming out of this dish. Now as far as people having a problem that it was stated “fat- and cholesterol-free and only 5% fat/calories” to me this is really irrelevant. The soup IS a low fat and much healthier dish then some of the other vegetable soups I’ve viewed on this site! So over all I think this recipe is a good start for creating your own healthy,

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I'm an American that lives in northern Italy, and there are many restaurants around my town... MORE

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