Zero Fat Soup Recipe

Name: Zero Fat Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups nonfat vegetable broth or 4 cups vegetarian chicken broth; 2 cups diced onions; 1 cup diced celery; 1 cup peeled and diced carrot; 1 cup green beans (or asparagus, brussel sprouts,eggplant, cauliflower); 1 1/2 cups finely chopped green cabbage (or try spinach, swiss chard, or other greens); 1 cup diced red bell pepper (may sub green peppers, okra, summer squash); 4 garlic cloves, minced; 3 cups diced tomatoes with juice (28 oz. can); 2 tablespoons soy sauce; 1 tablespoon cider vinegar; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried dill; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; salt

Servings: persons

4 cups nonfat vegetable broth or 4 cups vegetarian chicken broth
2 cups diced onions
1 cup diced celery
1 cup peeled and diced carrot
1 cup green beans (or asparagus, brussel sprouts,eggplant, cauliflower)
1 1/2 cups finely chopped green cabbage (or try spinach, swiss chard, or other greens)
1 cup diced red bell pepper (may sub green peppers, okra, summer squash)
4 garlic cloves, minced
3 cups diced tomatoes with juice (28 oz. can)
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
salt

1
Heat the broth in a soup pot.
2
Add the first seven vegetables one at a time.
3
Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
4
Simmer for 15 or 20 minutes, until the vegetables are tender.
5
add salt to taste.
6
Enjoy!
7
Variation 1:
8
For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
9
Use lime juice instead of vinegar.
10
Variation 2:
11
For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
12
Top with nofat sour cream.
13
Variation 3:
14
For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
15
Replace the herbs with grated fresh ginger root and minced scallions.
16
Top with mung bean sprouts.
17
To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
18
To serve: Thaw in fridge and reheat on stovetop until hot.

706

kcal

Calories

Fat

Carbs

Protein

Fat 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 17 ingredients. The key ingredients include: 4 cups nonfat vegetable broth or 4 cups vegetarian chicken broth, 2 cups diced onions, 1 cup diced celery, 1 cup peeled and diced carrot, and more.

Yes, Zero Fat 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.

Zero Fat Soup

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