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.
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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!
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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!
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I've been making a variation of this for years. I use 2-3 c chicken broth, 3 c of shredded cabbage, 1 can diced tomatoes, 2 c sliced carrots, 1 can drained & rinsed beans (I prefer white kidnet or garbanza) & 1 box of thawed chopped spinach. I put all of this in the crockpot & let it cook all day. I've always served it over spaghetti as we call it minestrone! I NEVER put pasta in it when I'm cooking it as it gets mushy.
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An excellent diet soup, also a good base soup for add-ons. I used no-salt tomatoes in place of the V8 because of medically advised salt restrictions. I also added one cup of freshly cooked pinto beans that I wanted to use up, then added a heaping tablespoon of chili powder. Excellent taste, but next time I'll try it without the beans.
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Wow. So easy and yummy! I made this in the crock-pot letting it cook for 5 hours on high. I also changed up the ingredients to fit what I had on hand. So I ended us using 1/2 carrots, 2 cups of potato, 2 2/3 cups green and wax bean mix, 4 cups V-8, 1 cup low sodium fat-free chicken broth, 1 cup water, 1 Tbs. basil, 2/3 tsp. pepper flakes, 1 bay leaf, 1 Tbs. dried minced onion, and half the salt called for. I will probably add corn, chicken and or beans to it next time. But it's wonderful without!! Thank you for the recipe!!
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I love this soup! Easy to make and can be very versatile. I made 4 servings as posted, but in winter I will make the full 12 servings so I can stock the freezer with individual servings - YUM! Very low cal and healthy too! Thanks for posting Karen=^..^=, Made for When It's Hot Tag Game.
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This is a great low-calorie soup! I love it because it's cheap, effortless, healthy, delicious, and filling. I will definitely be making this again and again! Next time I think I'll cut down on the amount of green beans in exchange for more potatoes. I'll also reduce the pepper because it was a little too spicy for my taste.
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Great soup! I made this for my lunches this week. The vegetable juice gives it a surprising amount of flavour. I used a different brand of vegetable juice and used a mix of frozen green and yellow beans. Other than that I followed the recipe as it's written. Made for Healthy Choices Tag.
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Very good! I followed the recipe omitting the extra salt. Thanks for sharing!
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This was a WONDERFUL soup!!! It got great reviews all around. I love how you could do so many things with this too. I've added basil and oregano to it before and it was great!
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My husband and I absolutely love this soup! I use the "spicy hot" V-8 for this soup. The possibilities with it are endless: I have made it as per your instructions or added beans, spinach, shredded chicken breast I had on hand, etc. I made it lots of times already and will make many more times. Thanks, Karen!
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This was very easy and good. I added a few small zucchini and some garlic. I Loved It.
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I thought this was a great, no-fuss, low-cal meal. I actually used 4 cups of veggie juice and two cups of water. That was for our taste, my hubby would not have eaten it if the broth tasted too watered down. I also added some dried basil and garlic/pepper seasoning. I kept 1/2 of the soup in our fridge, and froze the other half for another time. A cup of canned white beans might be a nice addition as well. Thanks for a great, tasty low-fat recipe!
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Great soup for a light supper and for dieting. I added some parsley flakes and garlic powder to taste. Thanks Karen!
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