Best 6 Fat Free Vegetable Soup Recipes

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Indulge in a guilt-free culinary adventure with our wholesome Fat-Free Vegetable Soup, a symphony of flavors and nutrients. This delectable soup is not only a treat to your taste buds but also a beacon of health, crafted with an array of vibrant vegetables and brimming with essential vitamins, minerals, and antioxidants. Dive into the comforting embrace of this low-calorie, low-fat creation, perfect for a revitalizing meal or a nutritious snack.

Embark on a culinary journey as we present two enticing variations of this vegetable soup. Our first recipe celebrates the goodness of fresh vegetables, showcasing their natural sweetness and vibrant colors. With every spoonful, you'll savor the symphony of crisp carrots, tender celery, savory onions, and a medley of other garden delights.

The second recipe takes a more adventurous turn, introducing a tantalizing blend of spices and herbs that awaken your senses. Aromatic cumin, earthy turmeric, and a hint of cayenne pepper dance in harmony, creating a captivating flavor profile that will leave you craving more.

Both recipes offer a versatile canvas for your culinary creativity. Experiment with different vegetables, herbs, and spices to create a soup that reflects your unique taste preferences. Whether you prefer a classic, comforting flavor or a more exotic, flavorful experience, our Fat-Free Vegetable Soup has something for everyone.

Let's cook with our recipes!

VEGETABLE WEIGHT-LOSS SOUP



Vegetable Weight-Loss Soup image

A big bowl of this vegetable soup will leave you satisfied for hours without consuming a lot of calories, which is helpful when trying to lose weight. Plus, it's an easy way to boost your vegetable servings for the day-something all of us could benefit from. Top with a dollop of pesto before devouring this delicious vegetable soup and consider serving with a hunk of toasted whole-wheat bread to help round out the meal.

Provided by Hilary Meyer

Categories     Healthy Kale Recipes

Time 1h

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
12 ounces fresh green beans, cut into 1/2-inch pieces
2 cloves garlic, minced
8 cups no-salt-added chicken broth or low-sodium vegetable broth
2 (15 ounce) cans low-sodium cannellini or other white beans, rinsed
4 cups chopped kale
2 medium zucchini, chopped
4 Roma tomatoes, seeded and chopped
2 teaspoons red-wine vinegar
¾ teaspoon salt
½ teaspoon ground pepper
8 teaspoons prepared pesto

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.
  • Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
  • Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.
  • Top each serving of soup with 1 teaspoon pesto.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 27.8 g, Fat 8.4 g, Fiber 7.6 g, Protein 12.7 g, SaturatedFat 1.4 g, Sodium 406 mg, Sugar 5.3 g

VEGETABLE SOUP RECIPE



Vegetable Soup Recipe image

This Vegetable Soup Recipe is one of our favorites! Loaded with veggies and naturally low in fat and calories, it's the perfect lunch, snack, or starter!

Provided by Holly Nilsson

Categories     Dinner     Lunch     Main Course     Soup

Time 28m

Number Of Ingredients 16

1 teaspoon olive oil (or butter)
1 small onion (diced)
2 cloves garlic (minced)
4 cups cabbage (chopped, approx. ¼ head of cabbage)
1 cup carrots (diced)
1 cup green beans (cut into 1″ pieces)
2 whole bell peppers (chopped)
2 cups cauliflower florets (or broccoli)
28 ounces low sodium diced tomatoes (with juice)
6 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon thyme
½ teaspoon basil
pepper to taste
2 cups zucchini (sliced)

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
  • Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
  • Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
  • Add in zucchini, simmer an additional 5 minutes or until softened.
  • Remove bay leaves before serving.

Nutrition Facts : Calories 52 kcal, Carbohydrate 10 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 268 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 cup, UnsaturatedFat 2 g

WEIGHT LOSS VEGETABLE SOUP



Weight Loss Vegetable Soup image

Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!

Provided by Averie Sunshine

Categories     Soup

Time 40m

Number Of Ingredients 24

3 tablespoons olive oil
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, peeled and finely minced
4 cups green cabbage, sliced into thin ribbons (about 1/4 to 1/2 head depending on size)
1 medium/large red bell pepper, seeded, trimmed, and diced small
1 medium/large yellow or orange bell pepper, seeded, trimmed, and diced small
1 cup carrots, peeled, trimmed, and sliced thin (about 1 1/2 large carrots)
1 cup green beans, trimmed into 1-inch pieces (I prefer fresh but frozen may be substituted)
1 cup sliced mushrooms (baby portobello, white, or your favorite)
64 ounces (8 cups) low-sodium vegetable broth
one 15-ounce can petite-diced tomatoes (I use low-sodium)
1 1/2 cups edamame or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed; optional (I use low-sodium beans)
3 bay leaves
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
pinch cayenne pepper, optional and to taste
2 to 3 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
3 cups broccoli florets
2 cups zucchini, diced small (about 1 1/2 large zucchini)
1 to 2 tablespoons lemon juice, optional (brightens up the flavor)

Steps:

  • To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
  • Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
  • Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
  • Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
  • Serve immediately.

Nutrition Facts : Calories 367 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 14 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5068 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

FAT-FREE VEGETABLE SOUP



Fat-free Vegetable Soup image

This soup is easy to make and uses no fat during any stage of prep or cooking.And as there is no meat,it is low carb too. The recipe came from my mum,she made one with different ingredients,so i decided to try my own. If you make too much,the rest can be frozen and re-heated

Provided by culttvguy

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup carrots or 1 cup mushroom
2 cups cauliflower, broken into small florets
2 cups cabbage, roughly chopped
1 tablespoon of minced garlic
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons tomato puree
2 (14 ounce) cans vegetable stock
1 1/2 pints water
Worcestershire sauce (personal preference)
hot sauce (personal Preference)

Steps:

  • Into a large frying pan(12" or bigger) add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
  • Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
  • Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water).
  • Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
  • Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
  • Turn off heat and stir.Allow soup to stand (with lid on)for 10 minutes before serving.
  • Serve with crusty bread (butter optional!).

Nutrition Facts : Calories 27.9, Fat 0.1, Sodium 796.5, Carbohydrate 6.3, Fiber 1.9, Sugar 2.5, Protein 1.4

LOW-FAT VEGETABLE SOUP



Low-fat Vegetable Soup image

A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

Provided by Bev I Am

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 (10 ounce) russet potatoes, peeled,cut into 1-inch pieces
3 (14 1/2 ounce) cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 (14 1/2 ounce) can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley

Steps:

  • Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
  • Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
  • Bring mixture to boil.
  • Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  • Strain cooking liquid into large saucepan; reserve vegetables.
  • Place 3 cups vegetables in blender.
  • Add 1/4 cup cooking liquid.
  • Puree until smooth.
  • Stir puree into remaining cooking liquid in saucepan.
  • Return remaining vegetables to cooking liquid.
  • Season to taste with salt and pepper.
  • (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
  • Ladle into bowls.
  • Sprinkle with additional parsley.
  • Serves 8.

LOW-FAT VEGGIE SOUP



Low-Fat Veggie Soup image

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

Provided by MORWEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18

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
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

Steps:

  • 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.
  • 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 Facts : Calories 94.4 calories, Carbohydrate 18.7 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 521.2 mg, Sugar 5.9 g

Tips:

  • Use a variety of vegetables. This will give your soup a more complex flavor and ensure that you're getting a variety of nutrients.
  • Don't be afraid to experiment with different seasonings. There are many different ways to flavor vegetable soup, so don't be afraid to try different combinations of herbs, spices, and vegetables until you find a soup that you love.
  • Add some lean protein to your soup. This will help to make it more filling and satisfying. Some good options include beans, lentils, tofu, or lean ground turkey or chicken.
  • Don't overcook your vegetables. Overcooked vegetables will lose their flavor and nutrients. Cook them just until they are tender.
  • Serve your soup with a side of whole-grain bread or crackers. This will help to make it a more complete meal.

Conclusion:

Vegetable soup is a healthy and delicious meal that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber, vitamins, and minerals. If you're looking for a healthy and satisfying meal, vegetable soup is a great option.

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