Low-Fat Veggie Soup

Here's a nice tomato-based vegetable soup that's hearty and full of flavorful veggies, but only needs 20 minutes of cooking time. A few canned vegetables do some of the heavy lifting for you.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 94 Calories

Ingredients

• 1 large onion, chopped
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 1 green bell pepper, chopped
• 2 (14.5 ounce) cans chicken broth
• 6 stalks celery, chopped
• 2 cups tomato puree
• cooking spray
• 2 garlic cloves, chopped
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon dried parsley
• 0.5 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 0.5 (15 ounce) can sliced carrots, drained
• 5.5 cups water
• 0.5 (15 ounce) can sliced potatoes, drained
• 0.5 (15 ounce) can green beans, drained
• 0.5 (11 ounce) can canned corn (such as Green Giant Niblets®), drained

Recipe Instructions

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.