Easy Vegetable Soup (Low-calorie)
This low-calorie, fat-free, Easy Vegetable Soup is nutritious, delicious, and a great take-to-work weekday lunch or snack! Made with beef broth for richness in flavor, this soup is made in under an hour on the stove and can also be made in the slow cooker.
Servings: 20 Cups
Calories: 49kcal
Ingredients
- 14.5 ounces beef broth regular or low-sodium
- 3 cups diced onions about 3 onions
- 3 cups chopped carrots about 2 pounds trimmed and peeled
- 3 cups chopped celery about 1 head, trimmed and leaves can be included
- 3 cups chopped cauliflower about 1 head, trimmed
- 3 cups chopped broccoli about 1 large head
- 14.5 ounce can fire roasted tomatoes
- 64 ounces tomato juice
- Season as desired
Instructions
- Pour broth into a large stockpot on medium-high heat.14.5 ounces beef broth
- Once the broth comes to a simmer, add the veggies in this order, one-by-one, stirring and cooking for 3 minutes in between each addition: onions, carrots, celery, cauliflower and broccoli.3 cups diced onions, 3 cups chopped carrots, 3 cups chopped celery, 3 cups chopped cauliflower, 3 cups chopped broccoli
- Once all the veggies have been added, cover and cook on medium heat for 5 minutes.
- Pour in the fire roasted tomatoes and tomato juice. Stir and cook 5 minutes.14.5 ounce can fire roasted tomatoes, 64 ounces tomato juice
- Season soup as desired.Season as desired
Video
Notes
To make this recipe in the slow cooker:
Place all of the ingredients into the bowl of the crockpot and cook on low for 4 hours until veggies are tender and flavors have melded.
Tips for Success:
- Consistent chopping: Chop and dice the vegetables in cohesive small pieces for even cooking.
- Puree the soup: If you prefer thicker soups or soups with a cohesive, smooth texture, you can purée the soup once the vegetables are tender using an emulsion blender or blender.
- Change up the ingredients: You can change loaded vegetable soup up in many ways:
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- Exchange beef broth for chicken or vegetable
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- Add hot sauce
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- Add crushed red pepper flakes
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- Switch up or add different non-starchy fresh vegetables (cabbage, zucchini, fresh tomatoes, green beans, mushrooms, bell pepper, fresh spinach)
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- Add starchy vegetables (potatoes, sweet potatoes, corn, peas)
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- Add leftover cooked and shredded beef or chicken
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- Add fresh garlic
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- Add tomato paste
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- Add Italian seasoning, curry powder, dried herbs, or fresh herbs for an added layer of flavor and freshness
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- Use your favorite broth: Instead of beef broth, you can use chicken stock or broth or vegetable stock or broth.
- Save time: To cut back on prep time for this veggie soup recipe, you can buy pre-cut veggies.
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- If your store has a sale on vegetable trays, this soup is an excellent, affordable meal to make using them!
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- A great cocktail base: If you like Bloody Marys, the blended version of this soup can be used as a mixer.
- Add a grain for more heartiness: Include grains like rice, barley, or pasta for added texture and substance. Adjust the cooking time accordingly.
- Add extra protein: Incorporate ingredients like white beans, kidney beans, lentils, quinoa, tofu, cooked chicken, or cooked ground beef. These ingredients make the soup more filling. Adjust the cooking time accordingly.
- Add some acid: Brighten the flavors of this easy vegetable soup with a squeeze of lemon juice, lime juice, or a splash of vinegar just before serving. This adds acidity and freshness.
Nutrition
Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 152mg | Potassium: 441mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3849IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 1mg
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