This Low Calorie Vegetable Soup is just 82 calories and so easy to make! It’s packed with plant based proteins and 100% all-natural!

Ingredients You’ll Need:

Olive oil spray
1 onion
5 carrots
3 celery stalks
1 bell pepper
4 cloves garlic
9 cups vegetable broth
1 28- oz can crushed tomatoes
2 potatoes
2 cups green beans
¼ cup chopped fresh parsley
2 bay leaves
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper

Low Calorie Vegetable Soup

Tools You’ll Need:

Large pot with lid
Measuring cups and spoons
Large spoon (like a wooden spoon)
Ladle

Healthy Vegetable Soup Meal Prep & Storage

Meal Prep – Make the soup according to the directions, and then cool completely. Move to individual containers, or large containers for family meals. Freeze or refrigerate for later.
Frozen Soup – The soup will hold for 1 month in the freezer. Add to a freezer bag and freeze flat, or in an air tight container. Make sure any containers are no more than 2/3 full as the soup expands as it freezes.
Refrigerated Soup – Will hold for 5 days in the fridge in an airtight container or jar.
Reheat – Add fresh or frozen soup to a medium or large sauce pot and heat on low until hot (10-20 minutes). Or reheat in the microwave for 2-3 minutes for defrosted, or 5 minutes for frozen.

Low Calorie Vegetable Soup

More Low Calorie Soup Recipes:

Low Calorie Vegetable Soup

Lose Weight By Eating

This Low Calorie Vegetable Soup is just 82 calories per cup, and is packed with good for you ingredients!

This healthy veggie soup is hearty and delicious, and great for a snack or main course.

Special Tip: You can store leftovers in the fridge for 1 week or the freezer for 1 month.

5 from 1 vote

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Prep Time 10

Cook Time 35

Total Time 45

Course dinner, lunch

Cuisine American

Servings servings

Calories 82 kcal

Ingredients

Olive oil spray
1 onion chopped
5 carrots peeled and chopped
3 celery stalks sliced
1 bell pepper chopped
4 cloves garlic minced
9 cups vegetable broth
1 28- oz can crushed tomatoes
2 potatoes peeled and chopped into 1/2 inch chunks
2 cups green beans trimmed and halved
¼ cup chopped fresh parsley
2 bay leaves
½ teaspoon thyme
½ teaspoon salt plus more to taste
¼ teaspoon pepper plus more to taste

Instructions

In a large pot over medium-high heat, spray with olive oil. Add onions, carrots, celery, and bell pepper and sauté 5 minutes.
Add in the garlic and sauté for 1 minute.
Add in vegetable broth, tomatoes, potatoes, green beans, parsley, bay leaves, thyme, salt and pepper.
Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes, until potatoes are tender.
Remove and discard the bay leaves.
Taste and add more salt and pepper as needed, serve hot.

Nutrition

Serving: 1cupCalories: 82kcalCarbohydrates: 13.4gProtein: 5.3gFat: 0.9gSaturated Fat: 0.3gCholesterol: 0mgSodium: 657mgPotassium: 364mgFiber: 3.7gSugar: 5.3gCalcium: 52mgIron: 2mg

Keyword healthy vegetable soup, low calorie vegetable soup

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.