My Secret Weapon - easy low cal vegetable soup

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