Recipe by William Anatooskin
"This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make."
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potatoes, peeled and cubed
green bell peppers, diced
1 (28 ounce) can
whole peeled tomatoes with liquid, mashed
chicken bouillon powder
ground black pepper
finely shredded cabbage
1 1/2 cups
dried dill weed
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,
Although the soup is good, it was somewhat lacking in flavor. Maybe because it was fat-free. I added 2 Tbsp plus 1 tsp salt, but think that, if I made it again, I'd cave to some fat at teh beginning which I'd sautee the onions (and perhaps some garlic.
It is impossible for a food to be both "fat-free" and have "5% calories from fat." It worries me that people throw around the phrase "Fat-Free" without concern for accuracy or honesty.
Excellent WITH MODIFICATIONS.... 1. GARLIC!! I don't trust recipes without garlic. I added 8 cloves, minced. Duh. 2. Saute the onions, celery, carrots, and garlic in a teensy bit of EVOO with some red pepper flakes as your first step. It only adds minor fat, and good fat at that. Just a little, I promise. 3. Flat leaf parsley. Throw in a few handfuls, coarsely chopped, with the cauliflower. 4. The curry powder. How could curry powder possibly be 'optional'??? Curry powder is the 'IT' ingredient in this soup! Get it in there... and plenty of it. Two HEAPED teaspoons at minimum. 5. USE GOOD STOCK, not water and those gross little MSG nuggets of bouillon. Eww. 6. Salt, pepper, salt, pepper. Taste and season often throughout the process. 7. CHEESE RINDS. Take the rinds off your good, hard cheeses like Parmesan, Romano, etc, put them in a ziploc and throw them in the freezer. Any time you're making soup, toss the rinds in early on. They add the depth that soup can lack, especially a meatless soup. Again, not to much fat, truck loads of flavor.
I personall do not like tomato based soups so this recipe caught my eye. Even taking a little extra time to prepare the fresh veggies, the result was worth it. Delicious, healthy and my granddaughters aged five and six loved it!
Outstanding! I mostly followed the recipe, but read some of the reviews that said it was a little bland, so went heavier on the spices, and doubled the tomatoes. Did the green peppers and onions in a food processor to practically liquify them. Forgot to put in the cabbage. My first attempt at home-made vegetable soup, and it was really excellent. Hearty enough to be a meal in itself. I'll definately be making this often.
This was the best version of the "low-fat/fat-free" veggie soup receipe that I have found. I was surprised at the excellent addition the dill made. I added some extra spices (a greek all-spice combination), and some petite diced tomato's with Jalapeno's for an extra kick!
Very, very good. RAVE reviews from friends and family.
I have to say, this soup needs a lot of work. Granted, I was missing a couple of ingredients (potatoes and celery) but there is such a tremendous amount of water called for in comparison to the amount of veggies/spices! I ended up adding white beans to mine, as well as some quinoa which helped thicken it a little and give it a better texture. I also added about 10 bullion cubes (I didn't have powdered chicken bullion). I also added an extra teaspoon of curry powder, skipped the dill as it didn't seem to fit with the other ingredients, and added some cayenne pepper and dried parsley. After making these changes, the soup is really pretty good and I would probably make it again. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Fat-Free Vegetable Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 68
** Calories from Fat: 4
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