How to Make A Fresh Vegetable Soup For Weight Loss

Most fresh vegetable soups contain little to no fat.

Weight loss depends on an burning more calories than you are consuming. That's why soups - especially vegetable-based recipes - tend to aid dieters in their quest for weight loss. Vegetable soups are relatively low in calories, yet work to keep you full and well-nourished. Big pots of soup can be stored in the refrigerator for later use, allowing you to make several days' worth of healthy meals with only 30 to 45 minutes of initial work.

Things You'll Need

• Dutch oven (4 qt.) or cast-iron cooking pot with lid
• 6 cups vegetable broth
• 6 cups tomatoes, diced
• 1 tbsp. garlic, minced
• 1 medium-sized onion, chopped
• 8 oz. mushrooms, quartered
• 3 medium-sized zucchini, chopped
• 3 cups red or green cabbage, chopped
• 2 carrots, chopped
• 1 russet potato, chopped (with skin)
• 1 cup green beans, chopped
• 3 tbsp. parsley, chopped
• 1 tsp. basil, finely chopped
• 1 tsp. oregano, finely chopped
• Pepper (to taste)
• Salt (to taste)

Instructions

1. Place the dutch oven or pot on the stove top. Add medium heat.

2. Pour vegetable broth and tomatoes into the pot. Stir the ingredients together.

3. Add all remaining ingredients, except for the zucchini, to the broth-tomato mixture. Cover the pot with its lid and bring its contents to a boil.

4. Reduce heat. Allow the soup to simmer for about 25 to 30 minutes, or until the vegetables are tender.

5. Add the zucchini. Allow the soup to simmer for an additional four to five minutes.

6. Serve warm.

References

• Kitchen Parade; Low Fat Vegetable Soup; Alanna Kellogg
• cdkitchen: Weight Watchers Garden Vegetable Soup Recipe