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BEACHBLONDE

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My Secret Weapon - easy low cal vegetable soup

Tuesday, August 28, 2012

I just posted this recipe on Spark Recipes as I make this so many ways. It comes in at less than 100 calories and is great for dinner when I overindulge at lunch. Maybe this will inspire you to make a batch for yourself. It has really helped me stick to my daily calorie goal.

Linda's Low Cal Vegetable Soup
Submitted by: BEACHBLONDE


I keep this soup on hand when I want a low cal meal that is satisfying and healthy. Many times this compensates for having a higher calorie lunch or dinner.It is great sprinkled with a tablespoon or so of parmesan cheese. NOTE: You can substitute any vegetables you like and add any low cal seasoning - it is great spicy too!


Minutes to Prepare: 5
Minutes to Cook: 30
Number of Servings: 8


Tips
I exchange the vegetables out all the time depending on my mood and what is on hand. You can also vary the diced tomatos used. I like to use frozen vegetables for a quick dinner but fresh or leftovers is great too. If fresh watch cooking time or add at end. If you like spicy add whatever you have on hand for the seasoning. The grated parmesan adds a little calories but a lot of flavor and is highly recommended. NOTE this recipe freezes well.



Ingredients
-2 cans Diced Tomatos, Hunts Roasted Garlic 14oz ea
-1 bag Pictsweet Seasoning blend onions and peppers frozen
-2 cup frozen cut green beans
-1 cup frozen sliced carrots
-1/4 cup frozen sweet corn kernels
-1.5 cups frozen soy crumbles
-2 cups beef broth (or as desired)
-1 tsp ground black pepper
-2 tsp Italian Seasoning

Directions
Take stockpot and place all ingredients except soy crumbles, cover and simmer on low medium for 20 minutes. Add soy crumbles and continue cooking for ten minutes. Ladle into bowls and serve. Serving suggestion - add 1 tbsp grated or shredded parmesan cheese if desired.

Serving Size: Makes 8 10 oz. servings

Number of Servings: 8

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Member Comments About This Blog Post
  • CEEJAY72
    I love your idea for soup. I too am a soup lover and I make big batches and freeze serving sizes for myself for lunches or those last minute dinners. And you are so right about swapping out vegies. I also vary it sometimes by adding chicken breast or some "healthy" noodles. Limas and green peas are good, occasional pintos or other beans with sausage (watch out for that sausage though because the calories start piling up quick!). Potatoes are good too...I could go on and on. Wow now I want some soup. I haven't made any since last winter.
    Oh one last trick. My grandaughter wanted some "soupies" an I cheated. I used a can of mixed vegies and some low sodium v8 juice. Add in a few spices and she loved it!
    2779 days ago
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