Looking for volume and an easy way to add more vegetables. Try this recipe! Add protein for variety by adding beans or lean meat such as chicken.

EASY LOW CAL SOUP RECIPE

Makes 28 cups/2 cups serving size

Ingredients

• 9 oz. carrots
• 3 medium onions
• 4 stalk celery
• 2 large cloves garlic
• 2 cans whole tomatoes in juice
• ½ small head green cabbage
• ¾ lb. green beans
• 16 oz vegetable broth
• 6 c. water
• 1 tsp. salt
• ¼ tsp. ground black pepper
• 3 medium zucchini
• 2 bag baby spinach leaves approx. 6 cups Directions
  1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
  2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally. Feel free to modify with other vegetables too. Try different spices for more flavor and variety.
  3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Nutritional information is based on 2 cups of soup

Nutrition Facts

Servings 14.0

Amount Per Serving

% Daily Value *