Prep Time: 15 mins
Cook Time: 12 mins
Rating:
fatsecret members overall average rating
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A very filling low calorie soup that gets more spicy the longer it sits.
Ingredients
Directions
- Slice green onions, put in a pot and start to sauté with cooking spray.
- Cut green pepper stem ends off and cut in half, take the seeds and membrane out. Cut the green pepper into bite size pieces and add to pot.
- Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
- Clean carrots, cut into bite size pieces, and add to pot.
- Slice mushrooms into thick slices, add to pot.
- Add small amount of red or cayenne pepper now (if you like it spicy).
- Use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
- Use about 12 cups of water (or 8 cups and the vegetable juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.
629 members have added this recipe to their cookbook.
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Reviews
How many calories per serving?
09 Oct 19 by member: Computergal50
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We really enjoyed this soup. I used Rotella for tomato and spice. This will be a great soup to fall back on. Yum.
10 Feb 15 by member: nonotofat
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The soup itself is awesome. The directions.....not so much. I'm still trying to figure out the water amount. The ingredients call for 48oz of water ( 6 cups ) HOWEVER, in the directions it says "Use about 12 cups of water (or 8 cups and the vegetable juice)" 12 cups of water is 96 0z and even if you only use 8 cups of water, that's still 64 oz. So where does the 48 oz of water come in? Do you use 48 oz of water and then also 8-12 cups? VERY confusing. I did make the soup using 8 cups of water and it was really good, but it made no where near 40 one cup servings. I would love to know the total amount of water others are using.
28 Aug 14 by member: cindyme123
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Love it. My husband HATES mushrooms - so I pureed them with some of the vegetable juice and he LOVED it (and wanted more).
I also used fresh tomatoes rather than those from a can (less sodium) & 1 tsp of chilli flakes.
Will be making this every week and freezing it in 400g portions for lunches.
29 Jun 13 by member: Work6Days
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Very easy soup to make and very tasty and filling, I actually blended it at the end of cooking will be making again :o))
01 Mar 13 by member: Redhead1975
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I used three jalapenos instead of the rotel (tomatoes with chilies) and I used crushed cayenne pepper instead of the red pepper flakes. Those were the only subs I made and I loved the soup! I absolutely hate veggies so, I thought I would have to force myself to eat this soup, but I went back for a second bowl. It tastes really good and it doesn't taste like vegetables.
13 Oct 12 by member: amber_shea
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Eat as much as you like! ZERO points and way yummy!
14 Apr 08 by member: memauss
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Nutrition summary:
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There are 31 calories in 1 serving of Spicy Vegetable Soup. |
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Calorie break-down: 5% fat, 81% carbs, 14% protein. |
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Nutrition Facts
Amount Per Serving
Calories
31
% Daily Values*
Total Fat
0.2g
0%
Saturated Fat
0.035g
0%
Trans Fat
0g
Polyunsaturated Fat
0.073g
Monounsaturated Fat
0.029g
Cholesterol
0mg
0%
Sodium
363mg
16%
Total Carbohydrate
7.01g
3%
Dietary Fiber
1.3g
5%
Sugars
3.32g
Protein
1.19g
Vitamin D
0mcg
1%
Calcium
25mg
2%
Iron
0.43mg
2%
Potassium
224mg
5%
Vitamin A
81mcg
9%
Vitamin C
20.7mg
23%
Calorie Breakdown:
Carbohydrate (81%)
Fat (5%)
Protein (14%)
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* Based on a RDI of 2000 calories
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