DirectionsStep1To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.Step2Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.Step3Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.Step4Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 min…Step5Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.Step6Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and per…Step7Serve immediatelyIngredientsIngredients3 tablespoonsOlive Oil2 cupsYellow Onion (or sweet Vidalia, peeled and diced small, about 1 large onion)1 cupCelery (diced small, about 2 stalks)4 Garlic Cloves (peeled and finely minced)4 cupsGreen Cabbage (sliced into thin ribbons, about 1/4 to 1/2 head depending on size)1 Large Red Bell Pepper (medium/seeded, trimmed, and diced small)1 Orange Bell Pepper (or medium/large yellow, seeded, trimmed, and diced small)1 cupCarrots (peeled, trimmed, and sliced thin, about 1 1/2 large carrots)1 cupGreen Beans (trimmed into 1-inch pieces, I prefer fresh but frozen may be substituted)1 cupMushrooms (sliced, baby portobello, white, or your favorite)64 ouncesLow-Sodium Vegetable Broth1 15-ounce canPetite-Diced Tomatoes (I use low-sodium)1 ½ cupsEdamame (or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed; optional, I use low-sodium beans)3 Bay Leaves1 teaspoonCumin1 teaspoonDried Oregano1 teaspoonDried Thyme½ teaspoonDried Rosemaryadd pinchCayenne Pepper (optional and)3 teaspoonsSalt (or to taste)1 teaspoonBlack Pepper (or to taste)3 cupsBroccoli Florets2 cupsZucchini (diced small, about 1 1/2 large zucchini)2 tablespoonsLemon Juice (optional, brightens up the flavor)See moreNutritionalNutritional367 Calories9 gTotal Fat58 gCarbohydrate5,070 mgSodium18 gProteinFrom averiecooks.comRecipeDirectionsIngredientsNutritionalExplore furtherEat this Skinny Vegetable Soup for Inflammation and …cleanfoodcrush.comThe Only Weight-Loss Soup Recipe You Need - EatingWelleatingwell.com7 Day Vegetable Soup Diet I Heart Recipesiheartrecipes.comFat-Free Vegetable Soup - Allrecipesallrecipes.comVery Low Calorie Vegetable Soup Recipe - Food.comfood.comTasty Low Calorie Low Carb Vegetable Soup Recipemylifecookbook.comRecommended to you based on what's popular • Feedback
Magic healthy low cal creamy Vegetable Soup
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WEBApr 30, 2024 · Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, green beans and garlic. Cook, stirring frequently, until …
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WEBMar 11, 2024 · Heat olive oil in a pot or dutch oven over medium heat. Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned. Add the minced garlic. Saute for about 1 …
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WEBNov 26, 2019 · Stir in the thyme, Bay leaves (plus chilli flakes if using). Add the potatoes and stock then bring to a boil. Reduce heat and cover and simmer for approx 45 minutes. Roughly blend some of the soup with a …
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WEBJan 29, 2020 · Healthy Creamy Broth: Place all Broth ingredients EXCEPT milk into a pot, cover with lid and bring to energetic simmer over medium high heat. Lower to medium and simmer for 15 minutes until zucchinis is …
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WEBJan 14, 2022 · 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 …
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