Easiest Way to Prepare Appetizing Low-Cal Veggie Soup

Low-Cal Veggie Soup. This low calorie and low carb vegetable soup is my super tasty version of that cabbage soup everyone makes. It's full of flavor, healthy vegetables and easy to freeze. You might also like this low carb taco soup!

All of these vegetables are considered by some to be negative calorie. They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. Vegetable soup is delicious, healthy and filling! You can have Low-Cal Veggie Soup using 21 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Low-Cal Veggie Soup

1. You need of Prep Items.
2. You need 1 head of cabbage.
3. Prepare 1/2 large of onion.
4. You need 3 stick of celery.
5. It's 1 of white leek.
6. It's 5 stick of carrots.
7. Prepare 1 small of zuchinni.
8. You need 1 clove of garlic.
9. Prepare 3 of leaves of cabbage.
10. It's 1 cup of leftover rice.
11. You need 2 cup of water.
12. You need 2 cup of chicken or beef broth.
13. It's 2 tsp of extra virgin olive oil.
14. It's 1 bunch of fresh green beans.
15. You need 1 box of mushrooms.
16. Prepare of Sachet.
17. It's 1 of bay leaf.
18. Prepare 1 of whole clove.
19. It's 1 tsp of white pepper.
20. Prepare 1 tsp of thyme.
21. It's 2 tbsp of cilantro.

It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand). Tips for Making the Best Vegetable Soup. If you want to bump up the protein, adding edamame or a can of beans such as garbanzo, cannellini, or kidney is great, noting it won't be zero points at that point, but still extremely healthy, low-cal, and low-fat.

Low-Cal Veggie Soup instructions

1. Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts..
2. Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden..
3. Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins..
4. After 10 mins. add water and broth. Bring to boil..
5. Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered..
6. Remove sachet. Add salt and pepper to taste and it 's ready to serve!.

This vegetable soup recipe is a great soup to clean out your produce drawer with. I prefer the flavor of chicken broth, which saves on carbs, but if that's not a big deal, vegetable broth makes this a low carb vegetarian vegetable soup recipe (and vegan, too!). This Low-Carb Slow-Cooker Vegetable Beef Soup is loaded with chunks of tender beef, tomatoes, carrots, and onions. Celeriac shines as a low-carb substitute for potatoes. The broth is scented with garlic, rosemary, and thyme.