Vegetable Soup
This low-cal homemade vegetable soup is quick and easy to make, with a medley of colorful veggies in a rich tomato-based broth.
Servings: 14 servings
Calories: 45
Equipment
Ingredients
- ½ medium onion diced
- 2 cloves garlic minced
- 4 cups chopped cabbage *
- 1 cup diced carrot
- 1 cup chopped green beans 1″ pieces
- 2 medium bell peppers chopped
- 1 (28 ounce) can diced tomatoes low sodium (undrained)
- 6 cups beef broth low sodium
- 2 Tablespoons tomato paste
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon pepper or to taste
- 2 cups broccoli florets
- 2 cups sliced zucchini
Instructions
- In a large pot, over medium heat, cook onion and garlic for 3-4 minutes, or until slightly softened, but not browned.
- Add cabbage, carrots, and green beans and cook 5 minutes.
- Add bell peppers, diced tomatoes, beef broth, tomato paste, thyme, basil, oregano, and pepper and stir to combine. Once soup reaches a boil, reduce heat to a simmer and cook for 6-7 minutes.
- Stir in broccoli florets and sliced zucchini then simmer for 5 minutes or until tender.
Notes
- *4 cups shredded cabbage should equate to approximately ¼ head of cabbage.
- Refrigerate leftovers for up to 4 days, or freeze for up to 6 months.
- You can reheat from frozen in a crockpot or on the stovetop on low heat.
Nutrition
Calories: 45 | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 423mg | Potassium: 399mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2354IU | Vitamin C: 52mg | Calcium: 53mg | Iron: 1mg