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Low Calorie Vegetable Soup

Super Hearty, Low Calorie Vegetable Soup

The jarred and canned soups found now-a-days have come a long way, but nothing compares to homemade. Soups made from scratch have an incomparable flavor and are much more satisfying (to both your palate and your stomach) than anything reheated from a can. Plus, once you get he basics down, you can make a variety of meals using whatever you happen to have on hand. This super hearty, low calorie vegetable soup is a medley of vibrant colors, fresh flavors, and wholesome ingredients that will leave you feeling nourished and satisfied. Let's dive into this delightful bowl of goodness!
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Prep Time 8 minutes
Cook Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 202
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon resh thyme leaves  (or 1 teaspoon dried)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cans low sodium, fat free chicken or vegetable broth
  • 1 cup water
  • ½ pound Yukon Gold potatoes , cut into 1 inch chunks *(see note)
  • 1 can diced tomatoes
  • ½ teaspoon salt
  • 1 zucchini, cut into small chunks
  • 1 cup broccoli, chopped
  • grated low fat Parmesan cheese (optional)
  • 1 whole wheat or multi grain baguette, sliced and toasted (optional)

Equipment

  • 1 large saucepan or stockpot
  • 4 serving bowls

Method
 

  1. Heat the olive oil in a large saucepan or stockpot over medium-high heat. Add the onion, celery, and carrots and cook until softened but not browned (about 5 minutes).
  2. Add the broth, cup of water, potatoes, thyme, and salt and bring to a boil. Once the pot boils, reduce the heat, cover the pot (leaving lid vented) and simmer for 15 minutes.
  3. Add the tomatoes, zucchini, and broccoli; return the pot to a simmer and cook until the vegetables are tender (another 5-10 minutes). Ladle the soup evenly between 4 serving bowls and top with grated parmesan cheese (or another cheese of your liking), if desired.
  4. Serve with the toasted baguette.
  5. *NOTE: Not only do the Yukon Gold potatoes have a rich, buttery flavor, but they retain their shape and texture during heating which makes them the ideal potato to use in soups and stews.

Notes

Customize Your Soup: Feel free to experiment with different vegetables according to your preference. Add some zucchini, kale, or even a handful of chickpeas for extra protein. Make this recipe your own and enjoy a personalized bowl of nutritious goodness.