Low-Fat Veggie Soup

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MORWEN 0

"A quick and easy low-fat soup you can make with leftovers on a busy day."
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Ingredients

40 m servings 94 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
  2. Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

Reviews

2

excellent!

Added twice the amount of spices besides salt but still pretty blans