Vegetable Soup(Low Calorie)
A hearty, low-calorie vegetable soup packed with fresh flavors, perfect for health-conscious eaters and vegetable lovers seeking a comforting, nutritious meal.
Ingredients
- 2 cups water ⓘ
- 2 beef bouillon cubes ⓘ
- 1 large can tomato juice ⓘ
- 1 cup zucchini, chopped ⓘ
- 1 cup celery, chopped
- 1 cup carrots, chopped ⓘ
- 1 cup green peppers, diced ⓘ
- 1 cup potatoes, chopped ⓘ
- 1 cup diced mushrooms ⓘ
- 1 cup summer squash, diced ⓘ
- 1 cup okra, diced ⓘ
- 1 teaspoon salt ⓘ
- Pepper to taste ⓘ
Instructions
- Dissolve bouillon cubes in 2 cups boiling water in a large soup kettle.
- Add tomato juice to the kettle.
- Add chopped vegetables and simmer slowly until vegetables are tender.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or basil into the soup. If you prefer a spicier kick, add a pinch of crushed red pepper flakes. You can substitute any of the vegetables with your favorites or what you have on hand, ensuring the soup remains versatile and delicious. This vegetable soup is also great for using up leftover veggies from your fridge.
Serving Suggestions
Serve this hearty vegetable soup with crusty whole-grain bread or a fresh side salad for a complete meal. It pairs beautifully with Alice'S Hunter'S Special for a comforting dinner. For a lighter option, enjoy it alongside some sliced avocado or a fruit bowl cake (low-fat, low calorie and low sugar) for dessert to balance the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through. You can also microwave individual servings, stirring occasionally, until hot. If the soup thickens, add a splash of water or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup(Low Calorie) contains roughly 584 calories, with 13g protein, 98g carbohydrates, and 18g fat. It is an excellent source of vitamin C (199% of the Daily Value), vitamin A (158% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 855mg per serving (37% 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 make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the beef bouillon cubes and using vegetable broth instead. This will maintain the flavor while keeping the soup plant-based. You can also add additional seasonings like nutritional yeast for extra depth.
How can I make this soup thicker?
To thicken your vegetable soup, consider blending a portion of it with an immersion blender or regular blender and then returning it to the pot. Adding a small amount of cooked rice or quinoa can also help thicken the soup while adding more nutrition.
Can I freeze this soup?
Yes, this vegetable soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove or microwave.
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).