Low-Fat Vegetable Soup Recipe

Name: Low-Fat Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, sliced; 2 medium carrots, sliced; 10 mushrooms, sliced; 1 medium onion, sliced; 1 (10 oz.) potato, peeled and cut into 1-inch pieces; 1 (14 1/2 oz.) can stewed tomatoes; 3 c. crushed tomatoes; 3 (14 1/2 oz.) cans vegetable broth; 3 Tbsp. chopped fresh parsley; 2 Tbsp. chopped cilantro; 1 Tbsp. chopped garlic; 1 tsp. basil; 1 tsp. oregano; salt and pepper

Servings: persons

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 (10 oz.) potato, peeled and cut into 1-inch pieces
1 (14 1/2 oz.) can stewed tomatoes
3 c. crushed tomatoes
3 (14 1/2 oz.) cans vegetable broth
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped cilantro
1 Tbsp. chopped garlic
1 tsp. basil
1 tsp. oregano
salt and pepper

1
Combine zucchini, carrots, mushrooms, onion and potato in heavy, large Dutch oven.
2
Add vegetable broth, crushed and stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
3
Bring to boil.
4
Reduce heat, cover and simmer until tender, about 30 minutes.
5
Strain cooking liquid into large saucepan; reserve vegetables.
6
Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid.
7
Pure until smooth.
8
Stir pure into remaining liquid in saucepan.
9
Return vegetables to liquid. Season with salt and pepper.
10
Bring soup to simmer and ladle into bowls. Sprinkle with additional parsley.

165

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium zucchini, sliced, 2 medium carrots, sliced, 10 mushrooms, sliced, 1 medium onion, sliced, and more.

Yes, Low-Fat Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Vegetable Soup

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