Low fat vegetable soup

    (19)
    1 hour 10 min

    This soup is not only quick and easy to make, but it also tastes delicious. Vegetables are simmered together in a seasoned tomato soup base. Enjoy with crusty bread, if desired.


    17 people made this

    Ingredients
    Makes: 4 - 6 portions

    • 6 cubes chicken stock
    • 2 carrots, chopped
    • 2 (400g) tins whole plum tomatoes, with juice
    • 1 onion, chopped
    • 1 stick celery, chopped
    • 150g chopped green pepper
    • 180g finely chopped cabbage
    • 1 1/2 teaspoons dried basil or to taste
    • 2 cloves garlic, finely chopped
    • 1 teaspoon Italian herb seasoning
    • 1.5 litres water or as needed

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. In a large pot over high heat, combine the stock, carrots, tomatoes, onion, celery, green pepper, cabbage, basil, garlic, Italian herb seasoning and water. Bring to the boil, reduce heat to low and simmer for 30 to 45 minutes or until all vegetables are to desired tenderness.
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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (16)

    by
    20

    my co-worker are trying this recipe and they have lose 15 pound in almost a month. They use lipton soup intead of onion soup and to give it a kick they added a can of mexican tomatoes (tomatoes and jalapenos). I try it and it is good, only I cooked it for the weekends.  -  13 Dec 2008  (Review from Allrecipes US | Canada)

    by
    14

    This wasn't bad. But lets face it, this soup is more meant as a way to keep an eye on weight more than it is on taste - which isn't bad, just different. Next time I am going to try some different veggies. I will also try halfing the garlic (a bit overpowering) and using a can of italian seasoned tomatos.  -  28 May 2006  (Review from Allrecipes US | Canada)

    by
    10

    This soup is amazing. I would have never known it was a "lite" soup if I hadn't read the recipe. I think it would also be excellent with small noodles (though obviously not as slimming)  -  22 Nov 2006  (Review from Allrecipes US | Canada)

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