Low-Fat Veggie Soup
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Ingredients40 m servings 94 cals
Original recipe yields 8 servings
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 94 calories; 1.1 g fat; 18.7 g carbohydrates; 3.8 g protein; 2 mg cholesterol; 521 mg sodium. Full nutrition
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