Anyone have a good recipe for a low-calorie soup containing veggies?

Simple.....go to Weight Watchers cook book, get the veggie soup recipe. No points and almost no calories.Anyone have a good recipe for a low-calorie soup containing veggies?
buy carrot,cucumber and then cut into pieces..after that u eat it..simple..keke~Anyone have a good recipe for a low-calorie soup containing veggies?
MISO SOUP A JAPANESE LIGHT BUT TASTY SOUP
Simply bring 1 qt. of vegetable or chicken broth (store bought) to a simmer; add small diced, 1 onion, 2 carrots, 2 stalks celery, 1 med. potato, 1 fresh tomato (optional), 1 bay leaf and a pinch of garlic powder and thyme. Salt %26amp; pepper to taste.
Weight Watchers Favorite


LOW FAT VEGETABLE SOUP


Hands-on time: 30 minutes Stove time: 45 minutes Makes 13 cups


3 15-ounce cans fat-free vegetable broth


3 15-ounce cans diced or stewed tomatoes


1 tablespoon minced garlic


1 onion, chopped (about 1 cup)


8 ounces fresh mushrooms, quartered (about 2 cups)


3 zucchini, chopped (about 4 cups)


2 carrots, chopped (about 1 cup)


1 russet potato, skin on, chopped (about 1戮 cups)


3 tablespoons chopped fresh parsley


2 tablespoons chopped cilantro (optional)


1 teaspoon dried basil


1 teaspoon dried oregano


Salt and pepper to taste


Heat a four-quart Dutch oven on medium heat. Add vegetable broth and tomatoes. Add remaining ingredients as prepared. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. With a slotted spoon, transfer 3 cups of the cooked vegetables to a blender or food processor. Add about 1/4 cup cooking liquid and pur茅e until smooth. Return the pur茅e to cooking liquid. Season to taste with salt and pepper and serve.





CHICKEN AND VEGETABLE SOUP


(Low Fat)


1 whole chicken (3 pounds), skinned and cut up


1 large onion, chopped


2-3 cloves garlic, minced


2 quarts water


1 stalk celery, sliced


1 medium turnip, peeled and cut into 1/2 inch cubes


2 medium carrots, sliced


2 medium zucchini, sliced


1 15-ounce can (1/2 pound) kidney beans or hominy, drained


1 small head cabbage, chopped


2 teaspoons salt


1/4 teaspoon black pepper





Place chicken, onion, and garlic in a large saucepan or Dutch oven. Cover with water, bring to boil. Reduce heat; simmer for 50-60 minutes or until chicken is tender. At this point, chicken may be removed from broth and cooled. Take meat from bones. Skim any fat from broth; return meat to pan. Add remaining ingredients; simmer for 20-30 minutes or until vegetables are tender.





Low Fat Italian Veggie Soup


INGREDIENTS:


1 tbsp olive oil


2 garlic cloves, minced


1 medium onion, chopped


1 large carrot, diced


2 celery sticks, sliced


1 large zucchini, diced


1 cup green beans


2 tsp dried Italian herbs


4 cups fat-free, low-sodium chicken or vegetable broth


1 15-ounce can chopped tomatoes, undrained


1 15-ounce can cannellini beans


PREPARATION:


Heat oil in large Dutch oven or saucepan. Saut茅 garlic, onions, carrots, celery, zucchini and green beans for 5 minutes. Stir in herbs and cook for 1 minute. Add broth, tomatoes and beans. Bring to a boil, then cover and simmer for 20-25 minutes.


Makes 8 cups.
i love www.epicurious.com im sure they will have something there for you...
onions,carrots,peas,tomatoes,cubed cabbage
Sautee up 1/4 c. each diced onion, carrots, and red pepper and onions with 2 cloves of diced garlic with salt and pepper until they are just soft in about 1 tsp. of olive oil. Then add 1 cubed zucchini and sautee. Next add 1 quart of veggie stock and 1 large can of diced tomatoes with a sprig of thyme and a bay leaf. Let this simmer on low until it reduces by about 1/3 (20 - 25 minutes). Taste at this point. You will probably need to add more salt and pepper. Then add 1 can of drained small white beans and a handful of ditalini pasta. Let this cook until the pasta is done. Taste the broth the whole 20 minutes for seasonings. You don't want bland soup. I would say every 3 - 4 minutes as you are boiling on high. Let this cook about 6 - 7 minutes then add 1/2 bag of fresh baby spinach. You don't have to add the spinach, I love it, but my mom doesn't so I leave it out for her. YUM! It takes only about 40 minutes. I like to top mine with a little fresh grated parm cheese, but it will add a few calories.





My mom made up this soup, but it came out really good. Yes, I was shocked. She peeled white potatoes, about 3 medium potatoes, in salted water until they are tender.





At the same time sautee up 1 onion, 2 cloves of garlic, 1 sprig of thyme and 1 bay leaf until the onions are soft (of course with salt and pepper). Once this is done add 1 box each of frozen spinach and/or broccoli. You need 2 boxes total. Let this simmer until the liquid is cooked out. In a non stick pan you should have 1 can of no fat condensed milk with a pinch of salt, pepper and nutmeg (I know it sounds nuts but it works). Let this reduce by half on a simmer.





If you have a hand blender mix all your veggies, with 2 potatoes to start with about 1/4 of the milk mixture and a little bit of stock or even the potato water. Let this get creamy. It's even easier if you have one of those hand blenders. Add all your ingredients until you have a smooth creamy green mixture. Taste each time you have a good mix for seasoning.





Use the same process without the potatoes with roasted butternut squash. Simply half the butternut squash rub on some olive oil, salt and pepper. Let it roast for about 1. 5 hours and then begin the mixing process. Depending on the sweetness of your squash you might need to add a few tbsp of brown sugar or maple syrup to the mix. Since you won't have potato water use veggie or chicken stock.
Here are some really good, low in calories plus lot of vitamin C and fiber.





~~~~~~~~~~ Carrot Soup with Dill ~~~~~~~~~~





Prep: 10 min / Cook:45 min / Cal: 135


4 Servings





1 tbsp vegetable oil


1 onion, coarsely chopped


1 clove garlic, minced


2 cans (141/2 ounces each) reduced-sodium, fat-free chicken broth


11/4 pound carrots, peeled and coarsely chopped (4 cups)


1/2 tsp dried thyme, crumbled


1/4 tsp salt


1/4 tsp white pepper


1/4 cup plain low-fat yogurt


1 tbsp finely chopped dill





1. In medium saucepan over medium heat, heat oil. Add onion and garlic. Saute until softened, 5 minutes. Add broth, carrots, and thyme. Simmer, uncovered, until vegetables are very tender, about 40 minutes.





2. In batches, puree soup in blender. Add salt and pepper. To serve hot, ladle into bowls and garnish each bowl with yogurt and dill. To serve cold, remove from heat and let cool to room temperature. Cover and refrigerate until cold. Garnish just before serving.





~~~~~~~~~~ Pumpkin Bisque ~~~~~~~~~~





Prep: 10 min / Cook: 45 min / Cal: 131


4 Servings





1 tbsp vegetable oil


1 small onion, finely chopped


2 carrots, peeled and finely chopped


2 celery stalks, finely chopped


1/4 cup tomato paste


2 cans (141/2 ounces each) reduced-sodium, fat-free chicken broth


1 bay leaf


1/2 tsp dried thyme, crumbled


1 can (15 ounces) solid-pack pumpkin puree 1/4 cup half-and-half


1/4 tsp salt


1/4 tsp white pepper


Sliced lime and chopped coriander, for garnish (optional)





1. In large saucepan over medium heat, heat oil. Add onion, carrot, and celery. Saute until softened, 5 minutes. Stir in tomato paste. Cook 1 minute. Add broth, bay leaf, and thyme. Simmer, uncovered, until vegetables are very tender, about 30 minutes.





2. Stir in pumpkin. Cook 5 minutes longer. Remove bay leaf.





3. In blender or food processor, puree soup in batches. Pour soup back in to saucepan. Add half-and-half. Bring to a simmer. Add salt and pepper. If too thick, add a little water. Garnish with lime and coriander before serving.








Enjoy!..._;-)
One of my favorite soups is this one:





http://allrecipes.com/Recipe/Yucatan-Sty鈥?/a>





It is delicious, flavorful, and healthy.
I alway make mine homemade. I cook a swiss steak in the crock pot all day. This broth is great and it doesn't have the added salt like store bought. I do add some garlic power and seasonings that do not contain much salt to flavor. When I get home I add frozen vegetables and whole grain pasta. The meat just falls apart and it tastes great.
nope, but i do know that it takes more calories to digest celery than they contain so i suggest some sort of celery soup lol
Truly any soup you make using strictly veggies with a broth will be low-cal. Avoid creams and cheeses when adding ingredients. Start with a nice chicken/beef broth and add in any veggies... tomatoes, beans, celery, potatoes, carrots, spinach, etc. To make the soup extra filling... add some cooked pasta.
2 chicken bullion


1 clove of garlic pealed and crushed


1 cup of mix veg


1/4 spoon onion power


1/4 spoon parsley


2 cups of water