Low-Salt, Low-Calorie Vegetable Soup
A hearty, low-salt vegetable soup featuring tomatoes, cabbage, carrots, celery, cauliflower, and broccoli, perfect for a light, nutritious meal suitable for health-conscious eaters.
Ingredients
Instructions
- Combine tomato juice, lemon juice, low sodium beef bouillon cubes, onion, water, grated cabbage, carrots, and celery in a large pot.
- Bring to a boil over medium heat.
- Add cauliflower and broccoli to the pot.
- Simmer until vegetables are tender, about 10-15 minutes.
- Serve hot.
Tips & Substitutions
For added flavor, consider sautéing the onion before adding it to the pot. You can substitute the beef bouillon with vegetable bouillon for a vegetarian version. If you want more protein, add canned beans or lentils. Fresh herbs like parsley or thyme can elevate the soup, and if you're looking for a kick, a dash of hot sauce can work wonders.
Serving Suggestions
Serve this hearty vegetable soup with a slice of whole-grain bread or a side salad for a complete meal. It pairs beautifully with Aunt Penny'S Chili for a cozy dinner. For a bit of crunch, sprinkle some croutons or serve with a dollop of Greek yogurt on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over low heat until heated through, adding a splash of water if it thickens too much. You can also microwave it in a covered bowl, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Salt, Low-Calorie Vegetable Soup contains roughly 307 calories, with 9g protein, 70g carbohydrates, and 2g fat. It is an excellent source of vitamin A (293% of the Daily Value), vitamin C (95% of the Daily Value), and dietary fiber (76% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 666mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this vegetable soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove or microwave.
How can I make this soup spicier?
To add some heat, consider adding red pepper flakes or diced jalapeños while cooking. You can also serve with a hot sauce on the side, allowing each guest to customize their bowl. Just remember to adjust the seasoning to balance the spice.
What other vegetables can I add?
Feel free to get creative with your vegetable choices! Zucchini, bell peppers, or green beans would be great additions. Just make sure to adjust the cooking time accordingly, as some vegetables take longer to become tender than others.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).