Nutritious Delicious SLENDER Soup

Karen=^..^='s Note:

This is an easy, nutritious vegetable soup that weighs in at about 40 calories per cup but is very filling and brimming with fresh veggies!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 12 cups

• 3 cups vegetable juice (V-8)
• 3 cups water
• 2 cups sliced carrots
• 2 cups green beans (frozen or fresh)
• 2 cups diced celery
• 1 cup diced potato
• ½ cup chopped onion
• 1 teaspoon salt
• ½ teaspoon pepper

Directions:

1. Stir together all ingredients in a large pot and bring to a boil.
2. Reduce heat to simmer and cook until all veggies are tender, about an hour.

Reviews

[Renee Gaudet]

This recipe is both nutritious and delicious! Both my husband and I love it. We've been dieting a few weeks now and this is the perfect snack between meals. I did use non-fat chicken broth instead of water (Health Valley brand - it added about 9 calories per serving) and sometimes, when we want a something a little more substantial, I've added 1 cup dry pasta. This is a keeper and we'll be eating this again and again. One more thing - you may want to reduce the pepper a bit - It's a little to hot for us with the full serving.

[Izzy Knight]

If you are on a diet, this is definetely the soup for you. I was so tempted to add some heavy cream, but decided to make this as is. It turned out very light and if you want a thicker consistency, prepare to simmer for another 30 min. I think next time I make this, I will add mushroom stock instead of water. It doesn't add much calorie to the soup but gives a substancial amount of flavour. But this is definetely a "slender" soup and costs considerably less (and tastes much better!) than those wishywashy "low-fat" soup you get at the deli. Thank you Karen!

[*~Suzy~*]

Karen, you don't have to be on a diet to love your soup! This reminds me of a soup handed down to me by my mom. I kept all of your proportions exactly the same, but I added 1/4 cup Heinz ketsup, 1 14.5 oz diced recipe ready tomatoes, 1 bay leaf, just 1/2 tsp salt, 1/8 tsp of cracked course ground pepper (instead of the 1/2 tsp pepper), and 1 clove of minced garlic. I added vegetables in the following order (when the first one got half tender I added the next) that way nothing got overcooked...onions, green beans, celery, then the carrots, and lastly the potato cubes. At the end I added an ear of fresh corn kernels. Cabbage and turnips instead of potatoes would be a change of pace. But let me tell you Karen it's a wonderful and tasty soup just the way you have it. So tangy and delicious! Thanks again Karen!