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Skinny Vegetable Soup Recipe

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skinny Vegetable Soup Girl to Mom
skinny Vegetable Soup Girl to Mom from girltomom.com

Description

This skinny vegetable soup recipe is perfect for a healthy, low-calorie meal. It's packed with nutritious vegetables and spices, and it's easy to make in just a few simple steps. This soup is perfect for those who are trying to lose weight or maintain a healthy lifestyle.

Prep Time

The prep time for this soup is approximately 15 minutes. You will need to chop up the vegetables and gather your ingredients before you start cooking.

Cook Time

The cook time for this soup is approximately 30 minutes. You will need to simmer the soup until the vegetables are tender and the flavors have melded together.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Salt and pepper, to taste

Equipment

  • A large pot or Dutch oven
  • A cutting board
  • A sharp knife
  • A wooden spoon
  • A ladle

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add the carrots, celery, red bell pepper, yellow bell pepper, zucchini, thyme, oregano, and cayenne pepper. Stir to combine.
  4. Add the vegetable broth, diced tomatoes, and chickpeas. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
  5. Season the soup with salt and pepper to taste.
  6. Serve hot and enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 120
  • Total fat: 3g
  • Saturated fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 380mg
  • Total carbohydrates: 20g
  • Dietary fiber: 5g
  • Sugars: 7g
  • Protein: 5g

Recipe FAQ

Can I add other vegetables to this soup?

Absolutely! This soup is very versatile and can be customized to your liking. Try adding some mushrooms, kale, or spinach for extra nutrition.

Can I make this soup in a slow cooker?

Yes, you can. Sauté the onion and garlic in a pan, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Recipe Tips

  • Feel free to adjust the spices to your liking. Add more cayenne pepper if you like it spicy, or leave it out if you prefer a milder soup.
  • If you don't have vegetable broth, you can use chicken broth or water instead.
  • This soup is great served with a slice of crusty bread or a side salad.
  • If you want to make this soup even lower in calories, you can omit the chickpeas or reduce the amount of olive oil.

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