Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hey everybody, this time we offers you low-cal veggie soup recipes of dishes that are easy to understand. We will share with you the recipes that you’re looking for. I’ve made it many instances and it is so delicious that you guys will love it.

Low-Cal Veggie Soup is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Low-Cal Veggie Soup is something that I’ve loved my entire life.

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!

To get started with this recipe, we must first prepare a few components. You can cook low-cal veggie soup using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Low-Cal Veggie Soup:
  1. Make ready Prep Items
  2. Get 1 head cabbage
  3. Take 1/2 large onion
  4. Prepare 3 stick celery
  5. Make ready 1 white leek
  6. Prepare 5 stick carrots
  7. Make ready 1 small zuchinni
  8. Make ready 1 clove garlic
  9. Make ready 3 leaves of cabbage
  10. Prepare 1 cup leftover rice
  11. Prepare 2 cup water
  12. Make ready 2 cup chicken or beef broth
  13. Get 2 tsp extra virgin olive oil
  14. Make ready 1 bunch fresh green beans
  15. Take 1 box mushrooms
  16. Get Sachet
  17. Prepare 1 bay leaf
  18. Get 1 whole clove
  19. Prepare 1 tsp white pepper
  20. Prepare 1 tsp thyme
  21. Take 2 tbsp 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.

Instructions to make Low-Cal Veggie Soup:
  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!). Personally, I like to freeze my soup in individual servings to make it easy to grab and go meals. For the best results, make sure to let the soup cool completely before placing it in the freezer. This Low-Carb Slow-Cooker Vegetable Beef Soup is loaded with chunks of tender beef, tomatoes, carrots, and onions.

Above is how to cook low-cal veggie soup, very straightforward to make. Do the cooking levels accurately, loosen up and use your coronary heart then your cooking can be delicious. There are various recipes that you may try from this web site, please discover what you need. In the event you like this recipe please share it with your mates. Happy cooking.