Recipe by Jandee
"Fresh vegetable soup that is said to burn off calories by just eating it. It's one of my favorite veggie soups. "
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1 medium head
green bell pepper, chopped
2 (1 ounce) packages
dry onion soup mix
This is one of my favorite recipes. I make it all year long and have changed it a bit to my liking. In addition to the veggies already in the recipe, I add broccoli, spinach, extra peppercorns, an additional bay leaf, and a little tabasco. Occasionally I'll add cauliflower or any other veggies in season, but definitely the staples above. In order to get it all to fit, I use 1/2 a bunch of celery and 1/2 head of cabbage. I also use large cans of diced tomatoes (2 usually) and leave the juice in the soup. I've never had a problem with bland soup this way. When I serve it, I also add a dash of lime juice. It really enhances the flavors. This soup also freezes well. I'll spend an entire day making several stock pots full at the end of autumn, and then I'm all ready to be snowed in during the winter! During the winter I'll also serve it with a slice of beer bread. In the summer I add an extra squeeze of lime juice and let it cool a little longer.
This recipe was good, but I made a lot of alterations. I used all the fresh veggies I had on hand (celery, carrots, potatoes, etc. I also spiced it up quite a bit with an array or spices out of my cabinet along with some tabasco sauce. Otherwise, it would have been too bland.
I enjoyed this recipe, and so did my coworkers. I variate it at times by adding either corned beef or meatballs and a can of drained whole kernel corn.
Needed a lot more salt. Kind of bland. May be much better with chicken or beef broth.
Delicious! My husband and I love homemade vegetable soup, and this is absolutely the best.
Delicious recipe - I added some fresh cilantro and a diced bell pepper. For health - no onion soup mix, I used fresh onions very finely diced and sea salt.
Very good, although I did make it my own. First I halved the recipe, then I left out the fresh tomatoes and zucchini and added 1 cn diced tomatoes and 1 cn zucchini in tomato sauce, and 1 small cn of mushrooms. I didn't use the peppercorns, but added 2 beef bullion cubes, worchestershire sauce, a little hot sauce, and some italian seasoning. Very flavorful and still low in calories!
I was creative with this recipe. I used 1/2 head chopped cabbage, approximately 2 stalks of celery, a pkg. of Picsweet
Pepper Summer Vegetables,
1 can of Italian Stewed Tomatoes, 1 small can tomato
sauce, approximately 1 oz.
hot picante sauce, basil and
a generous amount of
italian seasoning. Then I
raided the freezer because I
thought it needed more color
and added the rest of the frozen corn and green beans.
Very tasty. Might add some
cayenne pepper after it simmers for the full 90 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Vegetable Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 4
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