Name: Low-Fat Veggie Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cooking spray -; Onion, chopped - 1 large; Green bell pepper, chopped - 1; Garlic cloves, chopped - 2; Celery, chopped - 6 stalks; Italian seasoning - 1 teaspoon; Chili powder - ½ teaspoon; Dried parsley - ½ teaspoon; Garlic powder (Optional) - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Sliced carrots, drained - ½ (15 ounce) can; Sliced potatoes, drained - ½ (15 ounce) can; Green beans, drained - ½ (15 ounce) can; Canned corn (such as Green Giant Niblets®), drained - ½ (11 ounce) can; Chicken broth - 2 (14.5 ounce) cans; Water - 5 ½ cups; Tomato puree - 2 cups; Grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Low-Fat Veggie Soup

1. Cooking spray -

2. Onion, chopped - 1 large

3. Green bell pepper, chopped - 1

4. Garlic cloves, chopped - 2

5. Celery, chopped - 6 stalks

6. Italian seasoning - 1 teaspoon

7. Chili powder - ½ teaspoon

8. Dried parsley - ½ teaspoon

9. Garlic powder (Optional) - ¼ teaspoon

10. Salt and ground black pepper to taste - ¼ teaspoon

11. Sliced carrots, drained - ½ (15 ounce) can

12. Sliced potatoes, drained - ½ (15 ounce) can

13. Green beans, drained - ½ (15 ounce) can

14. Canned corn (such as Green Giant Niblets®), drained - ½ (11 ounce) can

15. Chicken broth - 2 (14.5 ounce) cans

16. Water - 5 ½ cups

17. Tomato puree - 2 cups

18. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Low-Fat Veggie Soup

1. Stage

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.

2. Stage

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.