Low calorie Vegetable soup

Recipe by dale7793
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup carrot, sliced
  • 1
    cup celery, sliced
  • 1
    cup zucchini, sliced
  • 3
    cups pumpkin, small diced
  • 12
    cup onion, chopped
  • 1 -2
    teaspoon garlic, crushed
  • 12
    cup dried soup mix (barley/split peas etc)
  • 2
    teaspoons vegetable stock powder (or to taste)
  • 6
    cups water
  • salt and pepper
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DIRECTIONS

  • Soak the dried soup mix in water overnight, or several hours.
  • Drain away the water and rinse.
  • This cuts down the cooking time and removes the'gasiness' from the dried mix!
  • Chop up all the vegetables.
  • In a large non-stick pot cook the onions and garlic until softened.
  • Add all of the vegetables and cook stirring for about 5 minutes.
  • Add all of the water, soup mix and stock powder.
  • Simmer for about 40 minutes.
  • Time can be more or less depending on how small you diced your vegetables or how long you soaked your soup mix, or just how mushy you want the vegetables!
  • So check regulary until done to your liking.
  • Season to taste.
  • If you like your soup a big thicker just mash some of the vegetables with a potato masher (I do it right in the pot) or put a stick blender in there for a few seconds.
  • This soup freezes very well and the recipe is easily doubled or tripled.
  • I make a batch of this on weekends and freeze in individual portions to eat for lunch during the week.
  • Reheat from frozen for 5 minutes in the microwave, stirring once.
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