Recipes for low calorie, vegetable soup?

here are 2 soup recipes!





hopes this helps!


Sincerely,


kiekieluveRecipes for low calorie, vegetable soup?
Quick and Easy Vegetable Soup





1 (14 ounce) can chicken broth


1 (11.5 ounce) can tomato-vegetable juice cocktail


1 cup water


1/2 shredded cabbage


2 carrots, sliced


2 stalks celery, diced


1 (14.5 ounce) can diced tomatoes


1 cup chopped fresh green beans


1 cup fresh corn kernels


salt and pepper to taste


Creole seasoning to taste





In a large stock pot, combine broth, tomato juice, water, cabbage, carrots, celery, undrained chopped tomatoes, green beans, and corn.





Season with salt, pepper and Creole seasoning.





Bring to a boil and simmer for 30 minutes or until all vegetables are tenderRecipes for low calorie, vegetable soup?
This soup is really delicious. I freeze this in individual portions for lunch during the week and serve with a toasted pita bread and salad. The pumpkin is what makes it so tasty I think! Prep time does not include overnight soaking of dried soup mix.


SERVES 5 (change servings and units)





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Ingredients


1 cup carrot, sliced


1 cup celery, sliced


1 cup zucchini, sliced


3 cups pumpkin, small diced


1/2 cup onion, chopped


1-2 teaspoon garlic, crushed


1/2 cup dried soup mix (barley/split peas etc)


2 teaspoons vegetable stock powder (or to taste)


6 cups water


salt and pepper


Directions


1Soak the dried soup mix in water overnight, or several hours.


2Drain away the water and rinse.


3This cuts down the cooking time and removes the'gasiness' from the dried mix!


4Chop up all the vegetables.


5In a large non-stick pot cook the onions and garlic until softened.


6Add all of the vegetables and cook stirring for about 5 minutes.


7Add all of the water, soup mix and stock powder.


8Simmer for about 40 minutes.


9Time can be more or less depending on how small you diced your vegetables or how long you soaked your soup mix, or just how mushy you want the vegetables!


10So check regulary until done to your liking.


11Season to taste.


12If you like your soup a big thicker just mash some of the vegetables with a potato masher (I do it right in the pot) or put a stick blender in there for a few seconds.


13This soup freezes very well and the recipe is easily doubled or tripled.


14I make a batch of this on weekends and freeze in individual portions to eat for lunch during the week.


15Reheat from frozen for 5 minutes in the microwave, stirring once.





A very yummy vegetable soup full of flavour - only around 50 calories per medium - large bowl full!!





Servings: 1 med bowl





Ingredients:


Tin of tomatoes; vegetable stock; fresh garlic; fresh chilli; celery; onion; tomato; carrot; swede (and any other vegetables you'd like to add); black pepper; drop of oil.





Directions:


Soften your veg in the microwave first to help it cook quicker!!





It all depends on how much you want to make as to how much you use of each ingredient - plus depend how spicy or garlicy you like it. Leave to simmer for a couple of hours - i swear it is gorgeous!!
Can of tomatoes, add vegetables chopped,water and stock cubes(see if you can find the one that has less salt in it or use liquid stock) once cooked simmer until the thickness you like.Always taste better the next day. if you get hungry eat fruit
I don't think any vegetable soup is high cal. Just leave out starchy foods like potatoes and corn. Use onions, celery, carrots, turnip, cauliflower and low sodium tomatoes or tomato juice.