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!
I like to make this recipe with all fresh vegetables, but you can use frozen as well. No matter how you make this healthy vegetable soup, I know you’ll love it!
This healthy veggie soup makes a great snack (it’s so filling and under 100 calories), or as a main course.
If you do have it for lunch or dinner you’ll want 3-4 cups to make it enough calories to be an appropriate meal. It really is made to be almost too much food for just a little amount of calories.
Low Calorie Vegetable Soup
What You’ll Find in this Article:
Ingredients in Healthy Vegetable Soup
If you can’t get or eat (or just don’t like) one of the vegetables, you can swap it out for any of these healthy swaps.
Vegetable Swaps:
- Zucchini
- Parsnips
- Kale
- Squash
- Sweet potatoes
Shopping List for Low Calorie Veggie Soup:
- Olive oil spray
- Onion
- Carrots
- Celery stalks
- Bell pepper
- Garlic
- Vegetable broth
- Canned crushed tomatoes
- Potatoes
- Green beans
- Fresh parsley
- Bay leaves
- Thyme
- Salt and pepper
How to Make Healthy Vegetable Soup
This healthy vegetable soup stores well in the fridge or freezer. It will hold for a week in the fridge and a month in the freezer. Just reheat on the stovetop or the microwave.
How to Make Healthy Vegetable Soup:
- 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.
Low Calorie Vegetable Soup Recipe
I know you’ll love this low calorie vegetable soup recipe! If you can’t eat or don’t like one of the vegetables in the recipe, I have supplied you with 5 more vegetables you can add to the recipe in their place. Just scroll back up to the “ingredients” section.
More Low Calorie Soup Recipes:
Low Calorie Vegetable Soup
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
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon salt plus more to taste
- 1/4 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
Nutrition and Calories in Vegetable Soup
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