Lunch Recipe

Low-Fat Veggie Soup

A quick and easy low-fat soup you can make with leftovers on a busy day.

INGRIDIENT

cooking spray

1 large onion, chopped

1 green bell pepper, chopped

2 garlic cloves, chopped

6 stalks celery, chopped

1 teaspoon Italian seasoning

½ teaspoon chili powder

½ teaspoon dried parsley

¼ teaspoon garlic powder (Optional)

salt and ground black pepper to taste

½ (15 ounce) can sliced carrots, drained

½ (15 ounce) can sliced potatoes, drained

½ (15 ounce) can green beans, drained

½ (11 ounce) can canned corn (such as Green Giant Niblets®), drained

2 (14.5 ounce) cans chicken broth

5 ½ cups water

2 cups tomato puree

¼ cup grated Parmesan cheese

DIRECTION

Step: 1

Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.

Step: 2

Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

NUTRITION FACT

Per Serving: 94 calories; protein 3.8g; carbohydrates 18.7g; fat 1.1g; cholesterol 2.2mg; sodium 521.2mg.

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